Fill a large stock pot with water.
Add the Multi-Colored Fingerling Potato (2 1/2 cup) and bring water to a boil. Boil the potatoes for 20 minutes or until fork tender.
Drain the potatoes and let them cool completely.
Meanwhile, mix together in a small bowl Mayonnaise (1/3 cup), Chili Garlic Sauce (1 tablespoon), Hoisin Sauce (1 teaspoon), and Soy Sauce (1 splash).
To make the Egg (4), fill a stock pot with water and bring to a boil Gently add the eggs to the water and set a timer for seven minutes.
Then move the eggs to an ice bath to cool completely. Once cooled, crack the egg slightly and remove the shell. Slice in half when ready to serve.
Next, halve the cooled potatoes and place into a large serving bowl. Add the Celery (3/4 cup), Red Onion (1/4 cup), Fresh Parsley (2 tablespoon), and mayo mixture. Toss to combine adding Salt and Pepper (to taste).
Top with seven minute eggs and serve. Enjoy!