Boil 2 yukon gold potatoes in salted water for 30 minutes or until fully cooked, then drain and run cold water on them

Peel the boiled potatoes and cut into 1/2 inch x 1/2 inch cubes and add to a large bowl

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

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

Cover the bowl with seran wrap and put it in the refrigerator for at least 2 hours

After a couple of hours take the bowl out of the refrigerator and remove the seran wrap

Divide the potato salad into small plates, garnish with roasted red bell pepper strips, thinly sliced hard boiled eggs and parsley

Enjoy!