METHOD

1. For the vinaigrette, combine all the ingredients in a bowl, season. Whisk to combine.
2. Place the potatoes in a large saucepan of salted cold water. Bring to the boil over high heat. Cook for 10-15 minutes or until just tender. Remove the potatoes to a board, using a slotted spoon. Cool for 15 minutes.
3. Add the Broccolini^® to the saucepan of boiling water and cook for 1-2 minutes until bright green and just tender. Drain and refresh in a bowl of iced cold water. Drain and pat dry with paper towel. Cut into 3-4cm lengths.
4. Thickly slice the potatoes and place in a large bowl, add the Broccolini^® , tomatoes, olives and basil. Pour over the dressing and toss gently to combine. Spoon onto a serving platter or board, season, then scatter with parmesan.

Tip: this salad is delicious as a side to ham, chicken, seafood or beef. Add fresh prawns, salmon or shredded chicken to the salad to turn it into a main.