Every spring and summer the demand for a good potato or macaroni salad increases. And 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 uploaded new pictures while and slightly tweaked the recipe 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.
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 the 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. Full disclosure: I am not against some mayo in a salad -it just shouldn’t be drenched in it!
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.
Creamy Potato Salad
I think the best potato salad I’ve tried was 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 the research. But I’ve decided to adjust the name because I don’t want to confuse you. You know, it’s like 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.
More Potato Salad Recipes
I hope you like this Creamy Potato Salad, so you will try it this or next season. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.
Cheers!
Creamy Potato Salad
Course: Salads, Sides4-6
servings10
minutes20
minutesA delicious Creamy Potato Salad with ricotta, parmesan, olive oil, garlic, onions, and fresh herbs.
Ingredients
1 lb. (450 gr.) red or yellow (or mix) baby potatoes, scrubbed and halved (peeled if desired)
2/3 to 1 cup (190 to 240 gr.) ricotta, preferably full-fat
1/3 cup (about 35 gr.) grated Parmesan
2 tbsp (30 ml.) extra virgin olive oil
1-2 garlic cloves, finely minced
1 small red onion or 2-3 shallots, finely minced
salt to taste
1/4 tsp. pink peppercorn, finely crushed
a pinch of smoked paprika
1 tbsp. chopped fresh chives, basil, parsley, oregano or a mix of any (optional)
Directions
- 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. Stir in the herbs if using.
- Serve warm or chilled. Keep any leftovers refrigerated for no longer than 2 days. Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
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. :-)
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!
Oh my gosh Ben, I feel the same way about salads! I’m not a fan of mayo, so I don’t enjoy pasta or potato salads loaded with the stuff. But a creamy alternative I can handle, and I love that you made this salad with ricotta! Brilliant!
Leanne | Crumb Top Baking recently posted…Strawberry Chia Jam Oat Bars
I love Potato salads. I have to confess that mayo one but I also love the creamy ones too. And this salad with ricotta looks so creamy and full of flavors. This would sure make a perfect summer lunch and will give it a try soon! :)
Anu – My Ginger Garlic Kitchen recently posted…Tortilla Poha With Kiwi Peanut Salsa | Video
Thanks Anu!
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 Potatoes
Haha, thanks Chey!
What a beautiful looking salad. I want to take it on a picnic!
Jeff @ Make It Like a Man! recently posted…Salted Caramel Six Layer Chocolate Cake
Thanks Jeff!
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 Cake
Avocado cream potato salad? That sounds fantastic! I need to try this!
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 Brats
Fixed. Thanks for noticing!