Great served alongside steaks or grilled salmon.

Ingredients

1 lb small red potatoes, scrubbed

2 tbsp Pukara Estate White Wine Liqueur Vinegar

1/2 cup Pukara Estate Wasabi Extra Virgin Olive Oil

3 shallots, finely sliced

3 tbsp parsley (optional), chopped

1 red capsicum, raw, seeded and finely diced

1 yellow bell pepper, raw, seeded and finely diced

1/2 tsp salt (optional), or to taste

Method

Boil whole potatoes in salted water for 20 minutes or until tender. Drain and rinse potatoes under cold water until just cool enough to handle. Drain again. Cut potatoes into 1/2-inch slices and place in a salad bowl.

Combine vinegar and oil in a small bowl, whisking constantly, until emulsified. Add remaining ingredients and pepper to taste to potatoes. Pour dressing over salad and toss.