Cut the potatoes into 1/2 inch (1.25 cm) thick bite-sized pieces, then add them into a stockpot, all in a flat layer, fill with water, just enough to cover the potatoes, season generously with salt, and heat with a high heat

In the meantime, add the eggs into a saucepan, fill with water just enough to cover the eggs, and heat with a high heat, when it comes to a boil, place a lid on the saucepan and turn off the heat, let the eggs sit for 10 to 11 minutes to end up with perfectly hard-boiled eggs

About 10 to 15 minutes after turning on the heat on the potatoes, they should be cooked through, you want them al dente, just pierce them with a toothpick to ensure they are done (do not overcook the potatoes, or they will fall apart), remove the stockpot from the heat and drain the potatoes into a colander, shaking off any excess water

To make the dressing, add the olive oil into a bowl, along with the sherry vinegar, Dijon mustard, garlic, and season with salt & pepper, whisk together

To assemble the salad, add the boiled potatoes into a large bowl, along with the jarred chickpeas (drained and rinsed), the hard-boiled eggs (diced), the diced red onion, the diced green and red bell pepper, the diced Roma tomatoes, and the olives, then pour in the dressing and season everything with salt & pepper and gently mix together until well mixed

Serve at room temperature or chilled, as it will hold for up to 3 to 4 days in the fridge, enjoy!