Boil the potatoes in salted water for 12 to 15 minutes until fork-tender. Drain and let cool slightly. Meanwhile, hard-boil the eggs for 10 minutes, then cool in ice water.

In a large bowl, whisk together the mayonnaise, vinegar, garlic, adobo, salt, and pepper. Stir in the pimientos.

Peel and dice the potatoes into 1/2-inch cubes. Dice the eggs, celery, bell pepper, onion, and apple. Roughly chop the olives.

Gently fold all the chopped ingredients into the dressing. Transfer to a serving bowl, top with extra olives and pimientos, cover, and refrigerate at least 1 hour. Serve chilled.