Start both elements simultaneously since they require similar cooking times. Wash the potatoes, cut them into 1.5-inch chunks, and place in a large pot of cold salted water. Bring to a boil and cook for 15-18 minutes until fork-tender. In a separate pot, place eggs in cold water, bring to a boil, and cook for 10 minutes. Once the potatoes are done, drain and spread on a sheet pan to cool slightly. Transfer the eggs to an ice bath to stop cooking, then peel and dice into ½-inch pieces once cooled.

While the potatoes and eggs cool, finely dice the red onion, celery, and jalapeño, then chop the dill pickle into similar-sized pieces. Slice the black olives in half for even distribution. Cook the bacon in a skillet over medium-high heat until crispy, about 8-10 minutes, then crumble it into bite-sized pieces. I find that breaking the bacon into smaller pieces rather than leaving it in strips helps it distribute more evenly throughout every bite of the salad.

In a large mixing bowl, combine the mayonnaise, mustard powder, salt, pepper, and smoked paprika. Whisk until smooth and fully combined. This seasoned mayo base is what gives the salad its deviled egg flavor profile, so make sure the mustard powder is fully incorporated with no lumps.

Add the cooled potatoes from Step 1, diced eggs from Step 1, crumbled bacon from Step 2, and all the prepared vegetables from Step 2 to the dressing mixture. Gently fold everything together with a spatula until the potatoes and vegetables are evenly coated. I recommend folding gently rather than stirring vigorously to keep the potato pieces intact and prevent the salad from becoming mushy. Taste and adjust seasonings if needed.

Transfer the salad to a serving bowl and refrigerate for at least 1 hour before serving. This allows the flavors to meld together and ensures the salad is served at the ideal cold temperature. The salad can be made up to 2 days ahead and stored in an airtight container in the refrigerator.