1cupchopped salad olives (these are green olives, usually with pimento, but you can use plain green olives in a pinch.) Be sure to reserve 2 tsp liquid from the jarMake sure the olives are not marinated in soy or any of your other allergens
Place cubed potatoes in a large stock pot and cover with water.
Add a pinch of salt, bring to a boil, then lower to simmer, covered for about 15 minutes or until potatoes can be easily pierced with a fork but not too soft.
Combine all other ingredients in a large bowl.
Add cooked potatoes and stir gently to incorporate.
Top with a sprinkle of smoked paprika if desired.
Chill in the refrigerator for at least an hour before serving.
Notes
The potato salad stays well in the refrigerator for up to 5 days, if you'd like to make it ahead of time or send it home with guests for leftovers.