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Potato, beetroot and broad bean salad
Potato, beetroot and broad bean salad
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Whip up a tangy potato salad with French dressing for a fresh twist on a classic dish.
Ingredients:
  • 1kg desiree potatoes, cut into 3cm pieces
  • 500.00 ml frozen broad beans
  • 450g can baby beets, drained, quartered
  • 500.00 ml watercress sprigs (see note)
  • 1 small white onion, thinly sliced
  • 62.50 ml fresh flat-leaf parsley leaves
  • 64.38 gm French salad dressing
Instructions:
  • Boil potatoes in a large saucepan of salted water for 8 to 10 minutes until tender. Drain and then cool them under cold water. Drain again.
  • In a heatproof bowl, pour boiling water over the beans and let them stand for 5 minutes until tender. Drain and refresh under cold water, then peel and discard the skins. Pat dry the beetroot on a paper towel-lined plate.
  • Combine potato, beans, watercress, onion, beetroot, and parsley in a bowl, then generously drizzle with dressing. Toss everything together well and serve.

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