Food & Cooking Recipes Salad Recipes Potato Salad with Green Beans and Ricotta 3.9 (15) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 16, 2020 Print Share Share Tweet Pin Email Photo: Johnny Miller Servings: 4 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. 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 ½ cup ricotta ½ cup chopped fresh dill Coarse salt and freshly ground black pepper Directions 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 Notes Picnic GrubThis zippy summer favorite tastes great warm or chilled. Print