Delicious as is, or extend with sliced celery and carrots.

Serves 2-3

4 boiling or new potatoes, cooked, sliced into 1 cm dice
2 Tbsp vinaigrette
1 Tbsp chopped parsley
½ cup lite mayonnaise
1-2 handfuls salad leaves
5-6 walnut halves or ¼-½ cup walnut pieces
¼ red capsicum, deseeded and finely sliced
chopped parsley for garnish

Place potatoes into a bowl. Toss with vinaigrette.
If still warm, allow potatoes to cool.
Add parsley and mayonnaise and lightly mix together.
Chill.
Place salad leaves in a serving dish, add potatoes, and garnish with walnuts, capsicum and parsley.