• Start by preparing the dressing. In a jar, mix together olive oil, lemon juice, minced shallot, Dijon and whole grain mustards, salt, and pepper. Seal the jar and shake well. Set it aside to let the flavors blend.

For the Potatoes:

• Fill a medium pot with water, adding the potatoes, which should be fully submerged. Bring the water to a boil with a pinch of salt, then reduce to a simmer. Cook the potatoes until easily pierced with a fork, about 15 minutes.

For the Beans:

• In a separate large pot, bring salted water to a boil. Add the green beans and cook for roughly 1 minute, just until they become bright green. Drain the beans and rinse them under cool water to halt the cooking process, then place them into a large bowl.
• Once the potatoes have cooled enough to handle, chop them into bite-sized pieces. Place them back in the large bowl and drizzle 3 to 4 tablespoons of the vinaigrette over while they are still warm, allowing them to soak in the flavor.
• Combine the green beans, olives, red onion, and capers with the potatoes. Pour the rest of the vinaigrette on top, gently tossing everything with the chopped tarragon and parsley. Adjust the seasoning with salt and pepper to taste.
• Carefully fold in the quartered hard-boiled eggs, arranging some on top for a decorative finish. This salad can be served warm, at room temperature, or chilled for optimal flavor.