Garden Fresh Potato Salad is a fingerling potato salad packed full of in-season fresh veggies tossed together in a feta dill ricotta dressing.
Cooking Time: 10 minutes
Refrigeration Time: 30 minutes
Serves: Party Size
Yield: 4 pounds
In a medium-sized saucepot bring potatoes and cold salted water to boil. Reduce heat and simmer 7 to 10 minutes or until tender. Drain and then rinse with cold water. Place potatoes in a large bowl and toss with ½ cup of red wine vinegar. Set in refrigerator while preparing the remaining ingredients.
In a blender mix together 1 ½ (5-ounce) container Frigo® Crumbled Feta Cheese, olive oil, Frigo® Whole Milk Ricotta cheese, honey, honey Dijon mustard, celery seed, ground black pepper, salt, and remaining red wine vinegar until smooth.
Remove potatoes from refrigerator and toss together with sliced red onion, baby artichoke hearts, spiralized beets, sweet potatoes, fresh vegetables of choice, and fresh chopped dill.
Spoon Frigo® Crumbled Feta Cheese dressing over potato mixture; toss gently to coat. Finish by garnishing with remaining Frigo® Crumbled Feta Cheese.
Cover and chill at least 30 minutes before serving.
Rad Tip: If you cannot find spiralized beets, sweet potatoes and/or butternut squash, you can slice strips with a vegetables peeler or shred with a cheese grater.