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Potato Salad with Ricotta Pesto

Potato and string bean salad with a ricotta pesto

Ingredients
  

  • 1 lb Baby potatoes cleaned cooked and quartered
  • 1 lb string beans cleaned and cooked
  • 1/4 cup pesto sauce
  • 1/2 cup ricotta cheese
  • 1/4 cup of hot reserved cooking water
  • Salt and pepper to taste

Instructions
 

  • Cook potatoes and string beans in boiling salted water until tender
  • While potatoes and string beans cook place ricotta and pesto in a large bowl
  • Before draining the potatoes reserve 1/4 cup of liquid
  • While still warm add (a little at a time) the cooking liquid to the bowl of ricotta and pesto and mix until a loose sauce begins to form - salt and pepper to taste
  • Then add the the string beans and potatoes and combine thoroughly until well coated
  • Serve warm or cold ( I think it tastes better the next day)

Notes

TIP:
1. add reserved cooking water gradually - you want it to be loose but not watery.
2. Cook string beans first, in a pot of salted water and then remove with a slotted spoon and shock with cold water. Then add the potatoes to the same cooking water and cook until tender.
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