Cut the potatoes into small ½ inch (1.25 cm) pieces, add them into a stock pot, fill with cold water to ½ inch (1.25 cm) above the potatoes, season with sea salt and heat with a high heat

Meanwhile, add 2 eggs into a sauce pan, fill with cold water to 1 inch (2.50 cm) above the eggs, heat with a high heat, once the water comes to a boil, place a lid on the pan and turn off the heat, let the eggs sit for 12 minutes, then drain and add into a bowl with cold water

After cooking the potatoes for 16 to 17 minutes, they should be perfectly cooked al dente, which means they are fully cooked through but they have not lost their texture, pierce them with a toothpick, if it easily goes in but with some resistance, they are perfect, drain into a colander, rinse the potatoes under cold water and then pat them completely dry, transfer the potatoes in a large bowl

Finely dice ½ bulb of a spring onion and finely chop a handful of the green leaves, add into the bowl with the potatoes

Roughly chop ½ red and ½ green bell pepper, add into the bowl with the rest of the ingredients

Roughly chop 1 large tomato and add into the bowl

Cut 8 pimento stuffed green olives and 8 black pitted olives in half lengthwise, add into the bowl

Season everything in the bowl with sea salt & black pepper

To make the dressing, add ¼ cup extra virgin olive oil into a bowl, along with 1 tbsp sherry vinegar, 1 tsp lemon juice and season with sea salt & black pepper, whisk together

Pour the dressing over the potato salad and then gently mix together until well combined

Transfer the potato salad into a large serving dish

Peel the hard boiled eggs and cut each one into 4 evenly sized pieces, add them over the potato salad

Sprinkle with finely chopped parsley, enjoy!