Italian Sausage, Spinach & Tomato Potato Salad

Cook the potatoes in a large saucepan of salted boiling water for 15 minutes or until tender. Drain. Cut in half and place in a large heatproof bowl.

Meanwhile, heat a barbecue flatplate or large frying pan on high. Spray the sausages with olive oil spray. Cook, turning occasionally, for 12 minutes or until golden and cooked through. Transfer to a plate and cover with foil to keep warm.

Spray the tomatoes with olive oil spray and season with salt and pepper. Cook, turning occasionally, for 2 minutes or until tender.

Whisk together the yoghurt, mustard, lemon juice, honey and garlic in a small bowl. Season with salt and pepper.

Cut the sausages into 1cm-thick slices. Add the sausage, tomatoes, celery, olives and spinach to the potato and gently toss to combine. Pour over the dressing and toss to coat. Serve.