Dice the potatoes; boil until just tender, then rinse in cold water.
Blanch the asparagus spears in boiling water for 2 minutes; drain and rinse with cold water. Cut into 2-inch pieces.
Chop the red pepper. Slice the radishes and olives.
In a large bowl, toss together the chicken, salami, potatoes, pepper, peas, radishes and olives.
In a smaller bowl, whisk together the sherry, olive oil, vinegar and pepper. Pour over salad and chill.
To serve: Slice the red onion. Chop the hard boiled eggs and fold into the chicken mixture. Line salad bowls with Boston lettuce leaves and fill with the chicken salad. Garnish with asparagus spears, chopped parsley and red onion rings.