To prep your ingredients, wash and scrub red potatoes thoroughly, cutting off any damaged or discolored areas from the skin using a paring knife. Dice the potatoes into bite-size pieces, mince Spanish olives, and mince fresh chives.
Add the diced potatoes to a large pot. Fill with water enough to cover the potatoes by 1-2 inches. Sprinkle in a pinch of salt and bring the pot to a boil. Then, reduce the heat and allow it to come to a high simmer/low boil. Cook for 10 minutes, or until the potatoes are easily pierced with a fork. Drain, and set aside in a bowl.
8 medium red potatoes
Place 4 eggs in a small sauce pan. Cover with water by 1-2 inches and bring to a boil. Let it boil for a full minute, then cover the pan and turn the heat off. Let the pan sit, covered, on the hot burner for 12 minutes to fully cook the eggs.
4 eggs
Drain the hot water and let the eggs cool by running them under cold water, or by placing them in a bowl of ice water. Peel once they cool completely. Cut your eggs into diced pieces, leaving 1 to slice for garnish.
In a medium bowl, mix whole grain mustard, mayonnaise, lemon juice, smoked paprika, garlic powder, onion powder, and a pinch of salt and pepper. Stir until combined.
½ cup mayo, 2 Tablespoons whole grain mustard, 3 Tablespoons lemon juice, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 pinch salt adjust to taste, 1 pinch pepper adjust to taste
In a large bowl, add half of your potatoes, eggs, olives, and chives.
½ cup Spanish olives, ⅛ cup fresh chives
Drizzle half of the dressing over the ingredients, and mix together.
Repeat with the second half of the ingredients, and stir until combined. Garnish with egg slices, olives, chopped chives, and smoked paprika. Enjoy!