Potato, beetroot and broad bean salad

Make this quick and easy potato salad which uses French dressing rather than mayonnaise.

Cook potato in a large saucepan of boiling, salted water for 8 to 10 minutes or until just tender. Drain. Refresh under cold water. Drain.
Meanwhile, place beans in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain. Refresh under cold water. Drain. Peel and discard skins. Place beetroot on a plate lined with paper towel. Pat dry.
Place potato, beans, watercress, onion, beetroot and parsley in a bowl. Drizzle with dressing. Toss to combine. Serve.

Source

1kg desiree potatoes, cut into 3cm pieces

2 cups frozen broad beans

450g can baby beets, drained, quartered

2 cups watercress sprigs

1 small white onion, thinly sliced

1/4 cup fresh flat-leaf parsley leaves

1/4 cup French salad dressing

Mixing Bowl Set

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