Our Greek Tuna and Potato Salad is a refreshing delight | New Idea

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