1. Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
  2. In a medium bowl, add potatoes, olive oil, salt and pepper and toss to coat.
  3. Pour potatoes onto baking sheets and spread potatoes out evenly so there is space in-between.
  4. Roast potatoes until browned and crispy, about 30-40 minutes, flipping them over twice during baking.
  5. While the potatoes are roasting, fill a medium pot with water, and bring to a boil.
  6. Turn heat down to low or medium-low and gently add eggs to the pot. Let eggs cook at a low boil for 6 ½ minutes. Remove eggs from the pot and place them into an ice bath.
  7. Once eggs are cool, remove them from ice bath, peel them, and slice into quarters.
  8. Herb Vinaigrette: In a small bowl, whisk together 1 tbsp olive oil, vinegar, mustard, dill, parsley, salt, and pepper.
  9. In a large bowl, add roasted potatoes, arugula, and eggs. Add vinaigrette and toss to evenly coat. Garnish with sliced scallions if desired.
  10. Salad is best served warm or at room temperature.