Thoroughly wash the red potatoes. You may choose to keep the skins for added texture or peel them according to your preference. Chop the potatoes into medium-sized pieces and place them into a large pot. Cover the potatoes with cold water, ensuring they are fully submerged.

Set the pot over high heat until the water begins to boil. Once boiling, reduce the heat to medium-low and cover the pot. Let the potatoes simmer for about 15 minutes or until they are fork-tender.

While the potatoes are cooking, prepare the hard-boiled eggs by peeling and chopping them into small pieces. Finely dice the green peppers and onion into small chunks for even flavor distribution in each bite.

Once the potatoes are cooked, drain them thoroughly and chop them into bite-sized cubes.

In a large mixing bowl, combine the potatoes, eggs, onion, and green peppers. Add the mayonnaise and gently stir to mix everything evenly.

Season the salad with salt and pepper to your desired taste. Toss gently to ensure a uniform flavor throughout.

Cover the mixing bowl and refrigerate for a minimum of one hour to allow the flavors to meld. Before serving, stir once more and enjoy chilled!