Potato, beetroot and broad bean salad

Recipes / Salads

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

Recipe «Potato, beetroot and broad bean salad» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

Ingredients:

  • 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 

Instructions

  1. 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.
  2. 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.
  3. Place potato, beans, watercress, onion, beetroot and parsley in a bowl. Drizzle with dressing. Toss to combine. Serve.