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 ½ inch x ½ inch cubes and add to a large bowl
Finely Dice ½ onion, 1 tomato, 2 hard boiled eggs and a handful of green onion leaves and add to the bowl with the potatoes
Add ¼ cup tinned corn kernels, 20 Spanish olives, ½ 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