Every spring and summer the demand for a good potato or macaroni salad increases. Thus, this delicious Creamy Potato Salad might be something really good for you.
Indeed, I have mentioned many times I am not a huge fan of macaroni and potato salads. That’s not a fully correct statement. I am too picky when it comes to these salads. Unfortunately, I have seen a lot of hideous potato and pasta salads in my life. The most common problem is their dressing. I don’t know who decided that this was a good idea, but submerging a good salad in tons of sauce doesn’t sound appealing to me. It does not look this way either.
People, you don’t need to add one cup of mayo in one cup of salad. Keep it simple.
Actually, I don’t like complicated dressings in my pasta salad at all. Some olive oil and balsamic work well for me.
I can say the same about potato salads. Keep it light.
I think the best potato salad I’ve tried was the Jamie Oliver’s recipe. That was an amazing combo of olive oil, lemon zest, pink peppercorn, capers, dill, and smoked salmon.
However, this Creamy Potato Salad is the exception. Because it’s rich and delicious, but not too heavy. I think it was one of my first recipes I tried almost 4 years ago when we just moved to Canada. Moreover, that was the first magazine I bought in Canada where this lovely idea was founded.
If I am not mistaken, it was called Italian Potato Salad. I don’t know why. Maybe it was so because the issue was related to the Italian cuisine. Probably it was called this way thanks to ricotta and parmesan as the main ingredients. Probably, this name wasn’t just made up, and this salad does exist in Italy.
I haven’t done a research. But I’ve decided to adjust the name because I don’t want to confuse you. You know, it’s like with an apple pie. You can call it a Danish apple pie, a Dutch apple pie, a Sweden apple pie because apple pies exist in many countries. I mean every country deserves to have its own apple pie, right? The same story happens with a potato salad.
All right, am I being too boring?
Anyways, it doesn’t matter to me if the recipe for this Creamy Potato Salad really exists in Italy. The most important thing is that it’s absolutely delicious – rich, creamy, moist, and not being too heavy at the same time. Ricotta, parmesan, and olive oil combined with hot potatoes melt together making a fantastic slightly gooey sauce. Then garlic, sweet onions, and pink peppercorns – all greatly contribute to this hearty meal.
Have you ever tried the similar potato salads?
What’s you favorite recipe?
- 1 pound red or yellow (or mix) baby potatoes, scrubbed and halved (peeled if desired)
- 2-3 - 1 cup ricotta
- 1/3 cup grated Parmezan
- 3-4 tablespoons extra virgin olive oil
- 1-2 garlic cloves, finely chopped
- 1 small/medium red onion, finely sliced
- salt to taste
- pink peppercorn, crushed
- chives, to garnish
- Cook the potatoes in the salted boiling water until fork tender.
- In the meanwhile, in a bowl mix together the ricotta, Parmesan, oil, garlic, and onion. Season with the salt and pink peppercorn to taste.
- Drain the cooked potatoes. While they are still hot, combine with the cheese mixture to coat. Sprinkle with some chives.
- Serve warm or chilled.