Warm Potato Salad with Wasabi Oil
Great served along side steaks or grilled salmon.
Perfect as part of a barbecue lunch.
1 lb. small red potatoes, scrubbed
2 Tbls Pukara Estate white wine liqueur vinegar
Half cup Pukara Estate Wasabi Flavoured Extra Virgin Olive Oil
3 shallots, finely sliced
3 Tbsps parsley (optional), chopped
1 red capsicum, raw, seeded and finely diced
1 yellow bell pepper, raw, seeded and finely diced
Half tsp salt (optional), or to taste
Boil whole potatoes in salted water 20 minutes or until tender. Drain and rinse potatoes under cold water until just cool enough to handle. Drain again. Cut potatoes into Half 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.