Prepare the Eggs: Start by placing eggs in a saucepan and covering them with cold water. Bring the water to a boil over medium heat, then cover and turn off the heat. Let the eggs sit for 8–10 minutes until cooked to your liking. Don't forget to transfer the eggs to an ice water bath to cool down quickly; this makes peeling easier.

Roast the Potatoes: Preheat your oven to 425°F (220°C). Wash and halve the baby potatoes. Toss them in a bowl with olive oil, minced garlic, salt, pepper, and smoked paprika. Spread them on a baking sheet and roast for 20–25 minutes until golden brown and crispy.

Make the Dressing: Whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl until emulsified.

Assemble the Salad: In a large bowl, add fresh baby spinach, top with the warm roasted potatoes and sliced red onion. Drizzle with the dressing and gently toss.

Finish the Salad: Slice the cooled eggs and place them on top. Sprinkle crumbled feta cheese over the salad and serve warm or at room temperature.