Dressing:
½ cup Jalna Low Fat Greek Style Natural Yoghourt
¼ cup Jalna Reduced Sour Cream or low fat mayonnaise
3 teaspoons wholegrain mustard
2 tablespoons lime juice
1 teaspoon lime zest

Salad:
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.
  
  Variations:
• Wasabi Potato & Tuna (or Salmon) Salad - Combine equal quantities of Jalna Reduced Sour Cream and low fat mayonnaise with a generous squeeze of lime or lemon, green shallot and wasabi. Gently fold through diced cooked potato, flaked cooked tuna or salmon (or use canned) and a diced green apple with skin left on.
• Stir Jalna Reduced Sour Cream through cooked, sliced potatoes, sweet potato (kumura) and Spanish onion. Sprinkle with sesame seeds and grill until golden.