Roast beef is a treat with this creamy potato and bean salad.

Prep Time : 0:15 | Cook Time : 0:10 | Total Time : 0:25 | Serving : 4 person.

Ingredients

• 3 (about 200g each) desiree potatoes, cut into 2cm-thick slices

• 200g Italian flat beans, topped

• 1/2 medium red onion, thinly sliced

• 1/4 cup firmly packed fresh continental parsley leaves

• Salt & freshly ground black pepper

• 400g shaved roast beef

• 70g (1/4 cup) wholegrain mustard

• 2 tablespoons olive oil

Method

• Step 1

  Cook the potato in a large saucepan of salted boiling water for 8 minutes. Add the beans and cook for a further 2 minutes or until the potatoes are tender and beans are bright green and tender crisp. Refresh under cold running water. Drain. Place in a large bowl along with the onion and parsley. Season with salt and pepper, and gently toss to combine.

• Step 2

  Arrange the salad on serving plates and top with roast beef. Place mustard and oil in a screw-top jar and shake until well combined. Drizzle salads with dressing and serve immediately.