Potato salad with Ricotta
- Remove the rind from the Parmesan and cut into 2 cm pieces. Put in the blender jug and, with the measuring beaker in place, chop for 6 seconds/speed setting 7. Then decant and rinse out the blender jug.
- Peel and wash the potatoes, cut into bite-size pieces and place in the deep steamer basket.
- Pour 1 litre of cold water into the blender jug, attach the deep steamer basket with the potatoes in it and cook with the steamer button. Check once the cooking time has elapsed whether the potatoes are cooked. If necessary, continue to cook for a few minutes longer.
- Put the cooked potatoes to one side and allow to cool completely. Rinse the blender jug in cold water, dry and allow to cool completely.
- Wash the basil, shake dry and remove the leaves from the stalks. With the measuring beaker in place, chop in the blender jug for 3 seconds/speed setting 8. Use the spatula to scrape down the inside of the blender jug.
- Add the Ricotta, Parmesan and cold milk and, with the measuring beaker in place, mix for 10 seconds/speed setting 5. Season to taste with salt and pepper and, with the measuring beaker in place, stir in for 10 seconds/speed setting 2.
- Cut the dried tomatoes into fine strips and mix them with the potatoes and dressing in a large bowl. If necessary, season again.
- In a non-stick frying pan, dry fry the pine nuts until golden and sprinkle over the salad before serving.
This potato salad tastes even better if the flavours are allowed to infuse for a few hours.
If you like, you can also add 150 g crispy bacon, 2 tablespoons of drained capers from a jar, 10 pitted black olives sliced into rings, or 50 g cleaned, washed and dried rocket leaves.
Bon appétit with Monsieur Cuisine