jarred Boscoli Olive Salad or olive tapenade
green onion, chopped
Metropolitan Market extra virgin olive oil
roasted red peppers, chopped
Crushed red pepper flakes (optional)
Bring potatoes to a boil in salted water, lower heat and simmer until tender. Cool and slice potatoes.
Peel and slice 2 hard boiled eggs; set aside.
Combine Boscoli Olive Salad or olive tapenade with green onions, parsley, fresh garlic, olive oil, roasted red peppers and herbs in salad bowl. Toss with potatoes. Taste and adjust seasoning. Garnish with eggs.
For extra kick, top with crushed red pepper flakes.