• Wash and scrub 8 medium red potatoes thoroughly. Cut any damaged or discolored areas from the skin with a knife. Dice the potatoes into bite-size pieces. Mince Spanish olives. Mince fresh chives.
  
• Place the diced potatoes in a large pot. Add water, making sure it covers the potatoes by 1-2 inches. Add a pinch of salt to the water and bring to a boil. Reduce the heat and allow the water to come to a high simmer/low boil. Cook potatoes for 10 minutes or until easily pieced with a fork. Drain and set aside.
  
• Place 4 eggs in a small sauce pan. Cover the eggs with water by 1-2 inches. Bring the water to a boil and let it boil for a full minute.

  Cover the pan and turn the heat off. Let the pan sit covered on the hot burner for 12 minutes. The eggs should be fully cooked.

  Drain the hot water and let the eggs cool by running them under cold water or placing in a bowl of ice water. Peel the eggs once they have completely cooled.

  Cut 3 of the eggs into small pieces and 1 of the eggs into slices for garnish on top of the salad.
  

For the dressing:

• Add mayo, whole grain mustard, lemon juice, smoked paprika, garlic powder, onion powder, and a pinch of salt and pepper to a small bowl. Stir until completely combined.
  
• In a large bowl add half of the potatoes, eggs, olives, and chives.
  
• Drizzle half of the dressing over the ingredients and mix together.
  
• Repeat with the second half of the ingredients. Stir until combined.
  
• Garnish the salad with the egg slices, a few extra olives, chopped chives, and a sprinkling of smoked paprika.