Greek Tuna and Potato Salad

You'll be sure to please the family with this recipe.

Serves 4

Prep

25M

Cook

20M

Total

45M

Skip to Recipe

TIP: For a shortcut, use a shop-bought classic vinaigrette, Greek, or Italian salad dressing instead of making your own.

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

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.

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.

Add remaining ingredients to potatoes. Drizzle over remaining dressing. Toss to combine.

Serve warm or cold, sprinkled with extra dill.

New Idea team

Ingredients

Method

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