German Potato Salad

Quarter the potatoes and boil until tender, then drain and cool them fully.

Boil the eggs, cool, peel, and cut them into even wedges or chunks.

Gently fold the Dijon mustard and mayonnaise into the potatoes until lightly coated.

Add the olives, garlic, bacon bits, eggs, paprika, salt, and pepper.

Fold with a wooden spoon or rubber spatula and chill at least 4 hours before serving.