New Potato, Green Bean and Ricotta Salad Recipe

July 9, 2017  | Side Dishes | Vegetarian Recipes | green beans | potato | ricotta | salad | vegetarian 
Prep Time Cook Time Serves
10m 25m 4 to 6

New potatoes and green beans (or haricots vert, as the French say) are some of the best vegetables I find here in France. This salad makes good use of both and with a dollop of ricotta, it becomes a little sinful too!

INGREDIENTS

  • 1 pound new potatoes
  • 1/2 pound green beans (haricots vert), ends trimmed
  • 7 ounces fresh ricotta
  • good quality olive oil
  • salt and pepper

INSTRUCTIONS

Place the potatoes in a large pot and cover with water. Add a large pinch of salt. Place over a medium-high heat and bring to a boil. Turn the heat down to a simmer and leave until the potatoes are fully cooked. I find it usually takes about 20 minutes from start to finish, however this will depend on the size of your potatoes. You know they are cooked when a knife inserts easily into the potato.

Using a slotted spoon, remove the potatoes. Return the water to a boil and add the trimmed green beans. Boil, uncovered, until the beans are cooked but still hold their shape, about 4 minutes. Drain the beans and set aside.

To serve, assemble the potatoes and beans on a serving platter. Top with the ricotta cheese, a few twists of salt and pepper and a good drizzle of olive oil. I like to serve this salad room temperature, except for the ricotta which should be cold.

COOK'S TIPS

You can cook the beans and potatoes in advance if you would like.

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