Potato Salad

Here we are, posting about Italian food again after quite some time, with a very easy potato salad. Summer (sic) is gone and darkness, more than rain, is upon us. This means that from now until next March, all pictures will be taken in artificial light, in other words, they will be bad.

The original potato salad recipe had mayonnaise, which I replaced with ricotta cheese. Side dish for two people:

• 300g (10oz) peeled and diced potatoes
• 1 red pepper
• 1 stick of celery
• 2 tablespoons of ricotta cheese
• 1 tablespoon of milk
• salt and pepper
• 1 teaspoon of horseradish sauce
• 2 cloves of garlic
• 1 tablespoon olive oil
• 2 tablespoons of Parmesan

Place the potatoes in a saucepan and cover with salted water. Bring them to the boil for 10 minutes, then drain and let them cool.

Slice the pepper (discard the seeds) and cut the celery sticks in half-rings. Heat the olive oil in a frying pan with the garlic and stir fry the pepper and the celery at medium heat for about 10 minutes until tender. Put them aside and let them cool.

In a bowl mix the ricotta cheese, Parmesan, salt and pepper, horseradish sauce and loosen a little with milk. When the vegetables are at room temperature put them in the bowl and mix them with the ricotta dressing.

If you don’t want to break the potatoes, I would mix this potato salad using the hands. Ala Jamie Oliver.

If you liked this recipe for potato salad, try more vegetable recipes and potato recipes.