Potato, cannellini and red onion salad with parsley

Ingredients

For 1 serving

• Potatoes250 g
• Cooked cannellini beans150 g
• Red onion0.5
• Celery1
• Extra virgin olive oil10 g
• White wine vinegar1 tablespoon
• Parsleyto taste
• Saltto taste

Contains: celery, sulphites,

Method

1. Peel the potatoes, cut them into chunks of about 3 cm and boil them in salted water for 15 minutes from the boil, until a fork goes in easily; drain and let them cool slightly.
2. Meanwhile thinly slice the red onion and leave it for 5 minutes in a bowl with the vinegar: it softens and loses its harshest edge.
3. Wash the celery, pull off the strings and slice it; chop the parsley. Drain and rinse the cannellini beans.
4. Combine the potatoes, beans, celery and the onion with its vinegar; dress with the olive oil, salt and parsley and toss gently.