You will need two pots of boiling water to cook the potatoes. They do not cook at the same speed and the fingerlings will be ruined if they are cooked together. When each batch is still a little firmer than fork tender, remove from heat and strain in colander. Place potatoes on cookie sheets and place in either the freezer or the refrigerator until cool to the touch. In a large bowl combine all of the other ingredients, except the ring pineapple pieces, half of the pecan pieces, and 1/3 of the small dice red bell peppers. Set aside in different containers until finish. These will become your garnish.

Mix the cooled potatoes in the vessel with the dressing. Stir from the outside of the bowl with a rubber spatula and fold in dressing slowly so as not to damage or break down the potato pieces. We want them to show their beautiful color to the eye.

Spread out mixture in some aluminum serving pans you can get at the grocery store. Get as deep a set as possible. Once spread out you can cover and place in the fridge for a couple of hours to let it set and allow the flavors to marry. You can grill your pineapple rings or just brown them on one side in a skillet if you prefer. When you are ready to garnish, place the rings on the surface equally distanced apart from each other, then sprinkle on the macademia nut pieces and the red bell pepper pieces.

The garnish will not match the photo i will be posting with this recipe, as the only photo i have is prior to devising this garnish array