|At a glance|
|Preparation time||20 mins|
|Cooking time||15 - 20 mins + cooling time|
½ cup Jalna Greek Yoghurt
¼ cup reduced sour cream or low fat mayonnaise
3 teaspoons wholegrain mustard
2 tablespoons lime juice
1 teaspoon lime zest
1 kg small new potatoes (chats)
400g fresh or canned tuna (or salmon)
1 small Spanish or red onion, peeled and finely sliced
1/2 red capsicum, seeded and finely sliced
4 medium dill cucumbers, finely diced
2 tablespoons each chopped chives and dill
salt & pepper
- Wash potatoes and simmer, unpeeled, until just cooked. Drain and leave to cool.
- While the potatoes are cooking, panfry or chargrill fresh tuna (no need to cook if using canned). Flake fish and carefully combine with onion, capsicum, dill cucumbers, herbs and chopped potatoes.
- Whisk dressing ingredients and gently mix through potato salad. Season to taste.