Ingredients
500g baby white potatoes, quartered
425g can tuna in oil, drained, coarsely flaked
100g baby spinach leaves
1/2 cup sundried tomatoes (75g), drained, chopped
1/3 cup pitted kalamata olives (60g)
1 tblsp baby capers, drained
1 small red onion, thinly sliced
1/3 cup coarsely chopped fresh dill, plus extra sprigs to serve
120 Greek feta, cubed
Dressing
1/2 cup extra virgin olive oil
2 tblsps red wine vinegar
2 tsps wholegrain mustard
Method
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Cook potatoes in a large saucepan of boiling water until just tender (be careful not to overcook). Drain. Transfer to a large bowl. Cool slightly.
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To make the dressing, combine all ingredients in a screwtop jar. Season with salt and pepper. Shake well. Pour half the dressing over warm potatoes. Gently toss to coat.
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Add remaining ingredients to potatoes. Drizzle over remaining dressing. Toss to combine.
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Serve warm or cold, sprinkled with extra dill.