Ricotta Potato Salad
Ingredients
A delicate potato salad with a protein bonus.
1 1/4 pounds potatoes, steamed, peeled, and sliced (about 4 cups)
1 cup ricotta cheese
1/2 cup yogurt
1 teaspoon prepared mustard
1 to 2 tablespoons water (optional)
2 scallions, chopped
2 tablespoons chopped green olives
2 tablespoons chopped sweet red or green pepper
salt
pepper
Directions
Have potatoes at room temperature or chilled.
Mix ricotta, yogurt, and mustard until creamy. If very thick, add water to make a thick mayonnaise consistency.
Fold vegetables into dressing and season to taste with salt and pepper.
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