The other day I had a few baby potatoes and was racking my brain as to what I could do with them. After rummaging through the kitchen cupboard I had in front of me on the table a tin of chunky tuna, sun-dried tomatoes in vinaigrette that was a gift from a friend and the potatoes.
I decided to make a potato salad and by the time the potatoes were cooked, I changed my mind and decided keep the potatoes as hot as possible and simply mixed the rest of the ingredients into the slightly crushed, hot potatoes. From the fridge I added fresh tomatoes, spring onions and sugar snap peas. The vinaigrette of the sun-dried tomatoes dressed the salad beautifully and it probably didn’t really need it, but I added a spoon or two basil pesto to the mix.
It was an epic, tasty warm salad with divine flavour and everything mixed in a single bowl made for really easy preparation.