Rating: 3.87 stars
15 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
  • 15 Ratings

Skip the mayo without sacrificing creaminess with this twist on potato salad, featuring green beans and ricotta. It'll be everyone's new favorite picnic side

Whole Living, July/August 2012

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Credit: Johnny Miller

Recipe Summary test

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Cook's Notes

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

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Reviews

15 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2