wholeliving

Potato Salad with Green Beans and Ricotta

Whole Living, July/August July/August 2012
  • Yield Serves 4
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Ingredients

  • 2 pounds small mixed potatoes, scrubbed and halved
  • 8 ounces trimmed green beans (cut into 1-inch pieces)
  • 3 tablespoons extra-virgin olive oil
  • Grated zest and juice of 1 lemon
  • 1/2 cup ricotta
  • 1/2 cup chopped fresh dill
  • Coarse salt and freshly ground black pepper

Directions

  1. Cook potatoes in a pot of well-salted boiling water until tender but not falling apart, about 9 minutes. Add green beans during the last 3 minutes of cooking and cook until just tender. Drain and immediately toss with olive oil and lemon zest and juice. Let cool slightly, then stir in ricotta and dill. Season with salt and pepper.

Cook's Note

Picnic Grub
This zippy summer favorite tastes great warm or chilled.

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