Boil the potatoes and blanch the green beans, then cool.
In a small jar or bowl, whisk together the dressing ingredients.
On a platter or large bowl, layer the greens, potatoes, green beans, cherry tomatoes, cucumber, white beans, and olives.
Sprinkle the drained capers over the salad.
Top with quartered eggs, drizzle with dressing, and season with salt and pepper.
Garnish with fresh herbs if desired (parsley or basil work well).
