Antipasto Chef's Salad

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4 large eggs

2 medium russet potatoes, peeled and cut into 1-inch chunks 

Kosher salt

2 tablespoons red wine vinegar

1 tablespoon whole-grain mustard

Freshly ground pepper

1/4 cup extra-virgin olive oil

2 cups giardiniera (Italian pickled vegetables), drained, rinsed and coarsely chopped 

2 ounces deli-sliced salami, cut into strips

1/4 cup chopped pitted green olives

1/4 cup chopped fresh chives

4 ounces baby kale or other hearty salad greens, torn (about 5 cups)