Potato Salad with Dill, Flat Leaf Parsely, Baby Spinach & Apetina® Sundried Tomatoes
- Cook: 25 min
- Servings: 4
Ingredients
- 1 kilo small new potato , halved
- 200 g spinach
- 200 g Apetina® Sundried tomatoes portion pack in oil (2 packs)
- 2 spring onions , finely chopped
- 2 tbsp flat-leaf fresh parsley , roughly chopped
- 2 tbsp fresh dill
- 2 tbsp olive oil
- 2 tbsp cider vinegar
Cook the potatoes in a large pan of boiling water for 10-15 minutes or until just tender. Drain and put aside to cool.
Meanwhile, in a small bowl or jar, mix together the olive oil, cider vinegar, dill, flat-leaf parsley and spring onion. Season with salt and fresh black pepper.
Pour the dressing over the potatoes and then gently fold in the Apetina® with Sundried Tomatoes.
Divide the spinach onto 4 plates and top with the potato and Apetina® salad. Serve immediately.
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