Place waxy potatoes in a medium pot and cover with cold salted water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a knife, about 12–15 minutes depending on size. Drain and let cool slightly; keep warm or rinse briefly with cool water if refrigerating for a cold salad.

Cook eggs

While potatoes cook, bring a small pot of water to a gentle boil. Carefully lower eggs and cook for 8 minutes for jammy-yolk texture or 10–11 minutes for fully hard-boiled. Transfer eggs to an ice bath for 5 minutes, then peel and set aside.

Trim and wash dandelion greens thoroughly to remove grit. Dry using a salad spinner or pat with towels. Combine dandelion greens and mixed field greens in a large salad bowl. Scatter thinly sliced red onion over the greens.

Cut warm potatoes into bite-size pieces (if large) and add to the greens bowl while still slightly warm; this helps them absorb dressing and softens the leaves.

Herbed breadcrumbs

Heat a medium skillet over medium heat. Add 2 tbs extra-virgin olive oil (or 1 tsp butter + 1 tbs oil for flavor). Add bread cubes and cook, stirring frequently, until golden and crisp, about 6–8 minutes.

Add minced garlic in the last 1 minute of toasting so it softens but does not brown. Remove skillet from heat, stir in chopped parsley, chives, thyme, salt, and pepper. Transfer breadcrumbs to a plate to cool; they will crisp further as they cool.

Garlic & mustard dressing

Whisk together 2 tbs apple cider vinegar, 1 tbs Dijon mustard, 1 tsp whole-grain mustard, grated garlic, honey, salt, and pepper in a small bowl or jar. Slowly stream in 6 tbs (about 90 ml) olive oil while whisking continuously until the dressing is emulsified. Taste and adjust seasoning; add 1 tsp lemon juice if you prefer brighter acidity.

Assembly & finishing

Pour about half of the dressing over the warm potatoes and greens, and toss gently to combine. Warm potatoes will absorb more dressing—add more dressing to taste, reserving some for guests if serving family-style.

Halve or quarter the peeled eggs and arrange them on top of the dressed salad.

Sprinkle the herbed breadcrumbs evenly over the salad for texture and scatter an extra grind of black pepper. If desired, drizzle a little extra-virgin olive oil over the eggs and greens.

Serve immediately while potatoes and breadcrumbs are still warm for the best contrast of textures and flavors.