The inspiration for this recipe comes from Kim at the Ungourmet. Last week, she posted a WARM POTATO SALAD WITH LEMON AND FRESH HERBS. her photo looked scrumptious and the description forced the recipe to the top of my "need to make soon" file. The recipe (my interpretation anyway) did not disappoint in the least. Served warm was a novel twist, and paired well with my fish and blue cheese asparagus. A necessary component to a terrific meal.
I of course made a few changes... Here's my version of Kim's excellent recipe...
4 baking Potatoes, diced and boiled till cooked throughout
1/4 cup not your Grandmother's HERBES de PROVENCE
..... Follow the link to my recipe for a handy herb mixture
3/4 cup Mayonnaise
Juice from 1 Lemon
1 TBS Lemon Zest
1 TBS Balsamic Vinegar
1/2 cup Ricotta Cheese
The cheese was a big departure from the original recipe. But I thought it would add a little zip. Also, I happened to have some baking potatoes on hand, instead of the originally called for red potatoes. I used what was on hand, and it all worked fine. I always leave the peal on the potato when I make a salad. Just more roughage (handy at my age). I also think it adds to the texture and look of the recipe.
Mix all of the ingredients together except the potatoes. Once that is well mixed, add 1/3rd of the mixture to 1/3rd of the potatoes. Fold the mixture in without over mixing. Repeat with the next third, again, being careful to not over mix the potatoes. You are making potato salad, not flavored mashed potatoes. Using the same method, fold in the last of the mix with the last of the potatoes.
It was a winner! And come back tomorrow to see what I did with the leftovers!