1kg baby potatoes, scrubbed

1 x 200ml can tomato juice

15ml red vinegar

1 green pepper, chopped

1 yellow pepper, chopped

125ml celery, thinly sliced

125ml chives, chopped

1 large tomato, diced

60ml pitted black olives

Dressing:

250ml mayonnaise

15ml Worcestershire sauce

20ml fresh lemon juice

3 drops Tabasco sauce

1 garlic clove, crushed

1ml dried oregano

salt and freshly ground black pepper

Boil the potatoes in their jackets until just done.

Drain and quarter the potatoes. Blend the tomato juice and vinegar and pour over the hot potatoes.

Cover and leave to cool . Add the remaining ingredients.

Dressing: Blend all the ingredients and pour over the salad. Mix lightly until all the ingredients are coated with the dressing.