PERFECT POTATO SALAD

SERVES 4

INGREDIENTS

Yukon gold potato x 4

Roasted red capsicum x 1

Blanched green beans x ¼ pound

Kalamata olives x ¼ cup

Aioli x ¼ cup (store bought is perfect)

Sherry vinegar x 2 tbsp

Dijon mustard x 1 tsp

Honey x 1 tsp

E.V.O x 6 tbsp

Italian parsley / chives x ¼ cup combined

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METHOD

Boil peeled and cubed potatoes in plenty of salted water until tender, combine the sherry vinegar, mustard, honey and E.V.O with salt and pepper and dress the potatoes while still warm. Peel and cut the roasted capsicum as you please and then fold through with the potatoes, green beans, olives and herbs.

Best enjoyed while warm with plenty of aioli.

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Match with a glass of Kono Sauvignon Blanc