Peel & wash the potatoes, cut them into small ½ inch (1.25 cm) pieces, add them into a stockpot, along with 1 peeled carrot, fill with cold water, about 1 inch (2.50 cm) above the potatoes, season generously with sea salt and heat with a high heat

Meanwhile, add 4 eggs into a sauce pan, fill with cold water, to about ½ inch (1.25 cm) above the eggs, place a metal sieve over the sauce pan, add in ½ cup frozen peas, heat with a high heat, once the water comes to a boil and the peas are tender from the steam, remove and set aside, place a lid on the sauce pan and turn off the heat, let the eggs sit between 11 to 12 minutes to end up with perfectly hard boiled eggs

About 15 to 17 minutes after turning on the heat on the potatoes, they should be perfectly cooked through along with the carrot, just pierce them with a toothpick, if it easily goes in but with some resistance they are ready, do not over cook the potatoes, remove the stock pot from the heat and drain into a colander

Meanwhile, make the garlic mayo aioli, add the 1 cup mayonnaise into a bowl, finely grate in 1 clove garlic, 1 tsp lemon juice, 1 tbsp extra virgin olive oil and lightly season with sea salt & black pepper, whisk together until you end up with a creamy sauce, set aside

Thinly slice the shallots, cut the roasted red bell peppers into strips, finely chop the boiled carrot and roughly chop the hard boiled eggs, reserving one of the egg yolks

Once the potatoes are cool enough to handle, add them into a large bowl, along with the chopped carrot, the steamed peas, the shallots and the chopped hard boiled eggs, season generously with sea salt & black pepper, add in the garlic mayo aioli and gently mix together until well mixed

Transfer the potato salad into a serving dish, finely grate the reserved egg yolk over the salad, add the strips of roasted bell pepper over the salad and the olives, serve at room temperature or chilled, enjoy!