Boil 2-3 pounds red potatoes, al dente, cool and slice.  Slice 2 hard boiled eggs and set aside.  Combine 1/2 cup Boscoli Olive Salad, 1/2 cup chopped green onion, 1/4 cup chopped parsley, 2 cloves fresh diced garlic, 4 tablespoons Boscoli Herbed or Extra Virgin Olive Oil, 2 tablespoons Boscoli Red Wine Vinegar, and mix. Add the mixture to sliced potatoes, salt and pepper to taste and fold together. Garnish with hard boiled eggs, and freshly chopped parsley. Add crushed red pepper to kick it up.