Boil eggs in a saucepan covered with cold water. Bring to a boil, simmer for 1 minute, cover, and remove from heat. Let sit for 10 minutes, then cool and peel.

Halve or quarter new potatoes. Boil in salted water for about 12 minutes until tender yet firm. Drain and cool slightly.

Add trimmed green beans to the pot with potatoes for the last 2-3 minutes. Remove once bright green and tender-crisp.

Transfer potatoes and green beans to an ice-water bath for 5 minutes to stop cooking and preserve color.

In a jar, combine all vinaigrette ingredients. Shake well until emulsified.

In a bowl, mix fresh herbs and half the vinaigrette. Fold in cooled potatoes and green beans gently.

Top with quartered eggs and drizzle remaining vinaigrette. Chill in the refrigerator for at least 1 hour.

Toss gently before serving. Can be enjoyed chilled or at room temperature.