My mom calls this salad “batatonese” hahaha. I love! I think it’s a very versatile and perfect side dish for these hot days. Many people add chopped boiled eggs, but I prefer it just with potatoes.
If the potato is medium (like a little bigger than a kiwi) I usually count 1 and 1/2 for each person, but this count is for leftovers, if you have more side dishes you can consider 1 potato.
As there are 2 of us at home, I made a portion with 3 potatoes.
Start by removing the skin and cutting the potatoes into pieces. Cook in boiling, salted water until soft but not falling apart. Drain and rinse with ice water to stop the cooking.
Mix (amount for 2 servings):
– 2 tablespoons of mayonnaise;
– 1 tablespoon of ricotta cream (can replace with cream);
– 1 teaspoon of mustard;
– Salt according to your taste.
Pour this cream over the potatoes and mix carefully. Sprinkle chives, parsley or both. Serve very cold.
* Ricotta cream or cream makes it lighter, but if you prefer, you can just use mayonnaise. With homemade milk mayonnaise it is perfect (recipe –> here).
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