Potato Salad with Green Beans and Ricotta
- 2 pounds small mixed potatoes, scrubbed and halved
- 8 ounces trimmed green beans (cut into 1-inch pieces)
- 3 tablespoons extra-virgin olive oil
- Grated zest and juice of 1 lemon
- 1/2 cup ricotta
- 1/2 cup chopped fresh dill
- Coarse salt and freshly ground black pepper
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Dill, fresh (1/2 cup)
- Green beans (8 ounces)
- Lemon, zest and juice of (1)
- Potatoes, small mixed (2 pounds)
- Cooking & Baking
- Olive oil, extra-virgin (3 tablespoons)
- Salt and freshly ground black pepper, Coarse (1)
- Dairy
- Ricotta (1/2 cup)
Preparation
Read recipe preparation on wholeliving.com
Social Stats
44.3Rating
1-100
1-100
5Tweets
13Facebook
Likes
Likes
0StumbleUpon
Views
Views
124PinterestPins
Recipe Stats
Published July 7, 2012 (7 months ago).
53 people saved this recipe.
