Place potatoes in a large saucepan with 1 tablespoon salt and enough water to cover generously.

Bring to a boil and cook about 15 minutes, until the potatoes are tender but still firm in the center.

Drain potatoes and allow to cool slightly.

Cut the cooled potatoes in half and place in a large bowl.

Cook green beans in lightly salted boiling water for 5 minutes, until just tender.

Drain the green beans.

Add the cooked green beans to the warm potatoes.

Add chopped herbs, crushed garlic, drained capers, and grated lemon zest to the potato-bean mixture.

In a separate small bowl, combine extra virgin olive oil and fresh lemon juice.

Pour the oil and lemon juice mixture over the potato-bean mixture.

Toss to mix well and season with salt and pepper to taste.

Let the salad stand for a few hours at room temperature to allow the herbs to flavor the vegetables.

Garnish with edible flowers if desired.