Drain the purple potatoes in a colander and allow them to dry off in their own steam for a few minutes until cool enough to handle.
Meanwhile in a salad bowl mix together the olive oil, sea salt, dill and chives. Cut the purple potatoes in halves or thirds depending on their size and add them on top of the olive oil dressing. Gently toss to coat all over.
Bring a small pot of water to a boil and add the eggs. Cook for 6 minutes and drain under some cold water. Gently peel them and cut them in half. Place the eggs cut side up on top of the purple potato salad, and season all over with the cracked peppercorns, red pepper flakes and more sea salt to taste.
Garnish with some fresh dill, chives and the toasted pepitas. Finish with a nice drizzle of extra virgin olive oil and serve warm.