Creamy Potato Salad

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.

This recipe first time appeared on this blog in May 2016. I have updated the pictures while the text remains the same. Also, this time I’ve added smoked paprika (which was the great addition) and used a lot of fresh basil instead of chives. Either way, this Creamy Potato Salad is a very delicious dish. 

Creamy Potato Salad

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 your favorite recipe?

Creamy Potato Salad

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients

  • 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
  • smoked paprika

Instructions

  1. Cook the potatoes in the salted boiling water until fork tender.
  2. In the meanwhile, in a bowl mix together the ricotta, Parmesan, oil, garlic, and onion. Season with the salt and pink peppercorn to taste.
  3. Drain the cooked potatoes. While they are still hot, combine with the cheese mixture to coat. Sprinkle with some chives.
  4. Serve warm or chilled.
  5. Enjoy!

Notes

havocinthekitchen.com

http://www.havocinthekitchen.com/creamy-potato-salad/

13 thoughts on “Creamy Potato Salad

  1. Love the reminder about this pasta salad, Ben! I still need to make it…plus, I’m a huge fan of smoked paprika. I can’t wait for potato salad season to arrive this year! Yum. :-)

  2. Hahaha, I feel the exact same way about those salads….I would never dare to order any of them in a restaurant, 99% sure I’d be disappointed :D
    But this one looks real good here! The perfect ratio of creamy dressing and baby potatoes!

  3. I’m kinda picky when it comes to potato and macaroni salads too, Ben. I don’t love a mayo laded one… but if I’m starving I will eat it. :) I’ve never tried Jamie Oliver’s potato salad, but why would I when I can try yours instead?! Loving your Italian spin, buddy! This is perfect for BBQ season, which I have already embraced fully. Cheers, friend! :)
    Cheyanne @ No Spoon Necessary recently posted…Sheet Pan Garlic & Lemon Shrimp, Asparagus & Fingerling PotatoesMy Profile

  4. Ben, I usually avoid potato salad because of the mayo – am not a huge fan of it so I am totally digging your version with Ricotta! I am gonna have to try this – so intrigued by it. I also recently saw a potato salad that was made with avocado cream – again, very intrigued.
    Thanks so much for sharing – hope you have a wonderful weekend!
    Shashi @ RunninSrilankan recently posted…Sweet Potato Cupcakes Inspired by Brick Street Sweet Potato CakeMy Profile

  5. You are totally right, Ben! Potato salad is one of those dishes that crosses over all countries. I love a good potato salad, but like you I can’t stand when they are swimming in mayo. We actually just made our classic potato salad last night (a double batch) b/c my Dad is in town this weekend. Next time, I’m mixing it up and making this Italian version. Sounds awesome! (P.S. It looks like ‘parmesan’ is missing in your ingredient list…just FYI!)
    David @ Spiced recently posted…Bacon-Wrapped BratsMy Profile

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