When it comes to ranking vegetables, potatoes are on the bottom of my list. The dry consistency and the lack of flavor is reason enough for me to stay away. I know they are high in potassium and fiber, low in sugar, and a good source of vitamin c. But they still aren’t my cup of tea. Growing up, any time we had baked potatoes I did enjoy them, but only due to the mound of sour cream and butter piled on. I can remember when my mom started making twice baked potatoes. Now these were more my style.. mashed potatoes with cheese! Unhealthy and delicious. So here I made a potato salad to suit someone like me. Garlic and onion and cheese to add plenty of flavor to my potatoes!
- 1.5 lbs Fingerling Potatoes, I used Russian Banana
- Pecorino Romano, ~1/3 c
- Ricotta Cheese, 1/4-1/2 c
- Red Onion
- Olive Oil, ~1/4 c
- Fresh Parsley
1. Cook potatoes whole in salted boiling water until just tender.
2. Meanwhile, prep garlic, onion, and parsley. Mince two cloves of garlic. Slice red onion very thin, I used my mandolin. Chop fresh parsley.
3. Combine all ingredients except potatoes (they are still cooking).
4. Once potatoes are just tender drain. While still hot slice into rounds and add to other ingredients. Mix well and cover allowing heat from the potatoes to soften onion and garlic. Chill thoroughly for best flavor. I made mine the night before.
5. Before serving let the potato salad sit at room temperature for 30 minutes and then taste test. Add more s&p or olive oil if needed. I served this salad with bibb lettuce to make small lettuce wraps.
We enjoyed this with a lamb patty purchased from Whole Foods. I quickly browned the patties in a skillet and then simmered them in a Port and Asagio Red Sauce until cooked through.