Wash Carisma potatoes, chop into 1 cm cubes.
Place cubed potatoes into hot (not boiling) water, then bring water to the boil. Cook for approximately 4 minutes until al dente. Potatoes should be firm but cooked through. Drain and cool. Meanwhile, to make olive vinaigrette, use a fork to whisk together the olive oil, kalamata olive paste, vinegar and mustard in a small bowl until well combined.
Add rocket and olive vinaigrette, and gently toss until well combined. Taste and season with salt and pepper. Sprinkle with chopped parsley and serve immediately.