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Boil 2 yukon gold potatoes in salted water for 30 minutes or until fully cooked, then drain and run cold water on them
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Peel the boiled potatoes and cut into 1/2 inch x 1/2 inch cubes and add to a large bowl
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Finely Dice 1/2 onion, 1 tomato, 2 hard boiled eggs and a handful of green onion leaves and add to the bowl with the potatoes
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Add 1/4 cup tinned corn kernels, 20 Spanish olives, 1/2 cup aioli, sea salt and freshly cracked pepper to the bowl and mix everything together until everything is well coated and mixed
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Cover the bowl with seran wrap and put it in the refrigerator for at least 2 hours
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After a couple of hours take the bowl out of the refrigerator and remove the seran wrap
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Divide the potato salad into small plates, garnish with roasted red bell pepper strips, thinly sliced hard boiled eggs and parsley
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Enjoy!