Bring a large pot of lightly salted water to a boil.
Add 4 peeled, boiled, and cubed russet potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and set aside.
Place 3 cooked and chopped hard eggs in a saucepan and cover with cold water.
Bring to a boil and immediately remove from heat. Cover the pan and let eggs stand in hot water for 10 to 12 minutes.
Remove eggs from hot water, allow to cool, then peel and chop.
In a large mixing or serving bowl, toss together the potatoes, eggs, and 1 can of mixed vegetables.
In a separate bowl, combine 1/2 cup of mayonnaise, 1/2 teaspoon of black pepper, 1/2 teaspoon of ground mustard, 1/2 tablespoon of lemon juice, 1/2 teaspoon of dill weed, and 5 tablespoons of chopped stuffed pimiento olives.
Pour the dressing over the potato mixture, season with salt and black pepper to taste, and toss to coat.
Cover and refrigerate for 1 hour or overnight.