Potato Salad with Dill, Flat Leaf Parsely, Baby Spinach & Apetina® Sundried Tomatoes

  • Cook: 25 min
  • Servings: 4


  • 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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