Start by placing small yellow or red potatoes in a pot, covering them with salted water. Bring the water to a rolling boil and cook the potatoes for about 10–15 minutes, or until fork-tender. Drain and let them cool before slicing them.

While the potatoes are cooling, bring another pot of salted water to a boil. Add fresh green beans and blanch them for about 2 minutes, then transfer to an ice bath. Drain and set aside.

Add room-temperature eggs to a pot and cover with cold water. Bring to a gentle boil, cover and reduce to a simmer for 10–12 minutes. Transfer to an ice bath to cool, then peel and cut the eggs.

On a large serving platter, arrange the salad components starting with the cooled potatoes, followed by the blanched green beans, cooked white beans, halved hard-boiled eggs, and artichoke hearts. Add slices of radishes or cucumber, cherry tomatoes, olives, and a sprinkle of capers.

Drizzle the salad with lemon vinaigrette, sprinkle with chopped parsley, flaky sea salt, and freshly ground black pepper. Serve immediately to enjoy the freshness.