New Potato, Tuna & Spinach Salad
This vibrant pesto potato salad is a delightful medley of flavors and textures. Tender new potatoes are tossed with a zesty pesto dressing, accompanied by fresh young spinach leaves, roasted red peppers, and flaked tuna. Each bite combines the creamy potatoes with the tangy dressing and the savory tuna, creating a satisfying dish that is perfect for lunch or a light dinner.
— Constant Cookbook
Ingredients
- 500g small new potatoes
- 2 tbsp pesto sauce
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- half a 225g bag washed-and-ready-to-use young leaf spinach
- 2 roasted red peppers from a jar, drained and cut into strips
- 2 x 185g cans of tuna , drained and flaked (any kind will do)
Instructions
- COOK THE POTATOES: Bring a large pan of salted water to the boil. Tip in the potatoes, bring back to the boil and cook for 15-20 minutes until tender.
- MAKE THE DRESSING: Whisk the pesto with the olive oil and white wine vinegar and season with salt and pepper.
- BRING IT ALL TOGETHER: Drain the potatoes and, while they are still hot, tip them into a large bowl with the spinach, peppers and dressing. Toss everything together so the heat from the potatoes gently wilts the spinach and the dressing coats all the leaves. Now add the tuna and carefully toss again to keep the tuna in fairly large flakes. Pile on to plates and serve immediately.
Yield
Serves 4
Nutrition
- Calories: 448 calories
- Fat Content: 24 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 34 grams carbohydrates
- Fiber Content: 4 grams fiber
- Protein Content: 27 grams protein
- Sodium Content: 2.23 milligram of sodium
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