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Potato Salad with Green Beans and Ricotta

  • servings: 4
Photography: Johnny Miller

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

Cook's Note

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

Directions

  1. Step 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.

Source
Whole Living, July/August July/August 2012