JILL Filmer of Noorinbee sent in this great recipe for summer potato delight.

SUMMER POTATO DELIGHT

  • 3 large potatoes
  • 1 tomato
  • 1 small capsicum
  • 3 boiled eggs
  • 1/2 cup beans, cut into 1cm pieces
  • 1 cup grated tasty cheese
  • 1/3 cup grated parmesan cheese
  • 425g tin tuna in springwater
  • Dressing:
  • 2 tbspns cider vinegar
  • 2 tbspns honey
  • 2 tspns Dijon Mustard
  • 2 tbspns lemon juice
  • 120ml olive oil
  • chopped chives and parsley

Dice potatoes into small cubes and steam until tender. Cut beans and steam until just tender. Dice tomato and capsicum into small cubes.

Cut eggs into slices. Drain tuna. Mix ingredients together, add cheeses. In a jar add dressing ingredients and shake well. Pour over potato mixture. Can be served either warm or cold.

Tip: substitute tuna with three bacon rashers fried and 1/2 red onion, finely chopped.