Start by placing the diced potatoes in a large pot and covering them with cold water.

Bring the pot to a boil and add salt.

Let the potatoes simmer for about 15 minutes or until fork-tender.

Drain the potatoes and let them cool for a few minutes.

Chop the red onion, bell pepper, and olives while the potatoes cool.

In a large mixing bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper.

Add the cooled potatoes, chopped vegetables, and dressing to the bowl, then gently toss to coat.

Cover the salad and let it chill in the refrigerator for at least 30 minutes.

Before serving, sprinkle fresh parsley on top.