Cut the potatoes (peeled) into bite-sized pieces that are 1/2 inch thick (1.25 cm), then add the cut potatoes into a stock pot, all in a flat layer, fill with water just enough to barely cover the potatoes, season generously with sea salt, and heat with a high heat

In the meantime, add the eggs into a sauce pan, fill with water just enough to barely cover the eggs, heat with a high heat, once it comes to a boil, place a lid on the pan and turn off the heat, leave the eggs to sit for 10 minutes to end up with perfectly hard boiled eggs

After 15 to 20 minutes the potatoes should be cooked just al dente, you can always pierce them with a toothpick to ensure they are done, you don't want to overcook the potatoes, otherwise they will break apart, remove the stock pot from the heat and drain the potatoes into a colander, rinse under cold water, then shake off any excess water, and transfer the potatoes into a large bowl

Roughly chop the hard boiled eggs and add them over the potatoes, along with the sliced onion, chopped tomatoes, corn kernels, olives, and season with salt & pepper

To make the dressing, add the olive oil into a bowl, along with the vinegar, garlic, and season with salt & pepper, whisk together, then pour the dressing over the potato salad, gently mix together until well mixed

Serve at room temperature or even chilled, as it will hold for up to 3 to 4 days in the fridge, either way, make sure to garnish with some fresh parsley, enjoy!