Wash, then chop potatoes into bite-sized pieces. Add to a large pot with enough water to cover the potatoes. Boil until slightly tender, on high heat, for about 15-20 minutes. Drain potatoes.
Chop hard boiled eggs into small cubes/pieces, then add to large mixing bowl with potatoes and the remaining ingredients. Stir thoroughly.
Refrigerate salad for at least 2 hours before serving for best results. Top with freshly cilantro, green onion and red chili flakes. Enjoy! :)