• Place the cubed potatoes and the eggs in a large stockpot and cover well with salted water. Set the heat to high until the water starts to boil then reduce to medium-low and simmer for about 15 minutes.
• Once the potatoes have cooked (you should meet just a slight resistance when you insert a knife in the potato piece), take the eggs out with a slotted spoon and drain the potatoes in a colander, leaving them to cool down.
• While the potatoes are cooling, you can proceed with making the salad dressing.

For the salad dressing:

• In a small bowl place the chopped apple pieces and add the apple cider vinegar to the bowl. Toss the apple chunks in the liquid and let them sit for around 5 minutes. This will keep the apple from changing color (oxidizing).
• Place the mustard, roasted red pepper, cilantro, red onion, and olives in a large bowl and stir together.
• Next, incorporate 1/2 cup of mayonnaise with the oregano and black pepper, mixing everything with a spoon or rubber spatula until well-combined.
• Once the hard-boiled eggs have cooled enough to handle, peel them, chop them and toss into the bowl with the vegetable dressing.
• Add in the warm potatoes in as well and mix into the dressing making sure everything is evenly coated with the dressing. You can adjust the consistency by adding more mayo i necessary and adjust the seasoning.
• Cover the bowl with cling film and place in the fridge to chill for about 8 hours (or overnight).
• To serve, stir through the salad to check the consistency. If the potatoes have absorbed too much of the mayo and have become too dry, feel free to add more mayonnaise and taste to see if it needs more adobo or pepper.
• Arrange in a serving bowl and garnish with a sprinkle of paprika, cilantro and, optionally, other vegetables as well.
• Serve well chilled and enjoy!