Puerto Rican Potato Salad

Ingredients

• 4 large russet potatoes (2 to 2 1/2 pounds total), peeled and cut into 3/4-inch cubes
• 3 large eggs
• 1/2 cup mayonnaise
• 1/2 medium green bell pepper (about 2 1/2 ounces), stem, rib and seeds removed and diced
• 1/4 large red onion (about 2 1/2 ounces), diced
• 1/4 cup chopped fresh cilantro leaves and tender stems
• 1/4 cup sliced Spanish pimiento stuffed olives, plus whole olives for optional garnish
• 1/4 cup chopped roasted red peppers, plus more for optional garnish
• 1 tablespoon apple cider vinegar
• 2 teaspoons adobo seasoning blend with pepper or sazón seasoning blend, plus more to taste (see NOTE)
• 2 firm, tart apples, such as Honeycrisp (about 1 pound total)