Balsamic Potato Salad

SERVES 6 PREPARATION 5 MINUTES COOKING 5 MINUTES

1.5kg baby red potatoes, halved

if large 3 spring onions, thinly sliced ½ cup sun-dried tomatoes,

drained, thinly sliced ½ cup Kalamata olives, seeded, halved 1 / cup picked dill sprigs 3 DRESSING ¼ cup olive oil 1 tablespoon balsamic vinegar 1 teaspoon wholegrain mustard

1. Place potatoes in a large saucepan and cover with cold water. Bring to boil on high. Reduce heat to medium and simmer, uncovered, for 10-15 minutes or until just tender. Drain, cover and refrigerate for 30 minutes to cool completely.

2. In a bowl, combine potato with onion, tomato and olives.

3. DRESSING. In a bowl, whisk together olive oil, vinegar and mustard. Toss through potato and tomatoes. Sprinkle with dill.