Preheat oven to 400˚ and bring a pot of water to a boil. Slice potatoes in half and place in boiling water. Parboil until potatoes are just tender, 5-6 minutes. Place in a roasting pan and toss with olive oil, smoked paprika, garlic powder, and sea salt. Roast potatoes until lightly browning, 20-25 minutes. Remove from oven and let cool slightly.
Trim 1/2" from the bottom of the endives. Chop endives into 1/4" slices and place in a large bowl. Add arugula, quinoa, almonds, and cheese. Add potatoes and toss until combined.
In a small jar with a lid, combine ingredients for the dressing and shake until well combined. When ready to serve salad, pour over and toss once more.