Preheat the oven to 400°F (200°C). Quarter 1 pound fingerling potatoes (or other small potatoes) and place them on a sheet tray with 2 cloves garlic, minced. Drizzle with 2 tablespoons olive oil and sprinkle with ½ teaspoon salt; toss to coat and spread in a single layer. Roast until the potatoes are tender and starting to brown, about 30 minutes.

While the potatoes roast, make the dressing: combine 3 tablespoons olive oil, 2 tablespoons sherry vinegar, ½ teaspoon ground mustard, ¼ teaspoon salt, and ¼ teaspoon black pepper in a small jar; cover and shake until well combined.

Put 4 cups shredded kale in a large bowl. Pour the dressing over the kale and toss to coat. Let the dressed kale sit while the potatoes roast so it softens slightly.

Cook the eggs: bring a pot of water to a boil, gently lower 3 to 4 eggs into the boiling water, and cook for 6 minutes. Immediately transfer the eggs to an ice bath to stop cooking. When cool, peel the eggs.

When the potatoes are done and still slightly warm, add them to the dressed kale along with half of the ¼ cup breadcrumbs (reserve the remaining half). Toss everything to combine.

Halve the peeled jammy eggs (or leave whole if you prefer) and arrange them on top of the salad. Sprinkle the remaining breadcrumbs and chili flakes over the salad to taste. Serve immediately.