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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