2 medium russet potatoes, peeled and cut into 1-inch chunks
2 tablespoon red wine vinegar
1 tablespoon whole-grain mustard
Freshly ground pepper
1/4 cup extra-virgin olive oil
2 cup giardiniera (Italian pickled vegetables), drained, rinsed and coarsely chopped
2 ounce salami, deli-sliced, cut into strips
1/4 cup green olives, pitted and chopped
1/4 cup fresh chives, chopped
4 ounce baby kale, torn (about 5 cups=4 oz)
Put the eggs in a medium saucepan and cover with water by 2 inches; bring to a simmer and cook 10 minutes. Remove the eggs with a slotted spoon and transfer to a bowl of ice water to cool.
Meanwhile, put the potatoes in a pot of salted water, bring to a simmer and cook until tender, about 10 minutes. Drain and keep warm.
Whisk the vinegar, mustard, 1/4 teaspoon salt, and pepper to taste in a large bowl. Drizzle in the olive oil, whisking, until the dressing is creamy. Add the potatoes, giardiniera, salami, olives, chives and kale, and toss.
Peel and quarter the eggs. Add to the salad and gently toss.