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.
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.
Picnic GrubThis zippy summer favorite tastes great warm or chilled.