Pomato and Ricotta Cheese Salad



Pomato and Ricotta Cheese Salad

 One of the many benefits of the internet is that when you have two food items that need to be used up you can enter potatoes and ricotta cheese recipes into the search engine and you'll get back a lot of recipes. So that is where I came up with this dish. I needed to use up some potatoes and ricotta cheese. I modified the original recipe to include some additional items since we were limited on the tomatoes. Doug's garden has lots of tomatoes but they aren't ready for picking. We're eating them to fast. So here's my modified version of this recipe:

red potatoes (I used a small bag of small red potatoes)

tomatoes (these came from Doug's garden)

green onions

bok choy stalks or celery (I used bok choy)

fresh parsley

fresh basil (I didn't have fresh basil so added some basil spice instead)

ricotta cheese

balsamic vinegar (used as a drizzle on top)

olive oil (used as a drizzle on top)

The amount of each depends on how many you're feeding and how much you like that item. You could also add other items that would be used in potato salad like eggs, pickles, etc.

You boil the potatoes for 8 to 10 minutes or until they're soft enough to cut with a knife. Cut them up into 1/2 inch to 1 inch sizes. Drain and cool when done. You can cool them either by running cold water on them or placing them in the refrigerator as we did.

Cut the tomatoes, green onions and bok choy. Add fresh cut parsley and basil to the mixture. Add the cut vegetables to the potatoes. Stir in ricotta cheese. Add vinegar and oil on top as a drizzle. And serve!

The other item in the photo is a bok choy salad that is listed elsewhere on this blog.