6 small potatoes, peeled and cut into 4cm pieces
3 beets boiled, peeled cut into slices
2 cans Goody Tuna in Sunflower Oil, drained
Chopped fresh parsley
1 tbsp Goody mustard
1 tbsp vinegar
2 tbsp salt or more to taste
1 tsp freshly ground black pepper or to taste
1.In a large sauce pan, add the potatoes, cover with water; bring to a boil. Cook potatoes on medium high heat for 10 to 15 minutes until tender. Leave until completely cool.
2.In a mixing bowl, break up the tuna. Add the potatoes, beets, and parsley.
3.In a small mixing bowl, mix the mustard, vinegar, salt and pepper until well combined
4.Add the dressing to the Tuna and Potatoes mix. Serve.