Quick Potato Salad

1. 1

   Place potatoes in pot of water and bring to a boil over high heat.

2. 2

   Cook, covered, until tender, about 15 minutes.

3. 3

   Drain and run under cold water.

4. 4

   Set aside in colander and pat potatoes dry before using.

5. 5

   Meanwhile, cook eggs and drain, peel and set aside to cool.

6. 6

   To make dressing, beat together ricotta cheese, buttermilk, horseradish, shallots, garlic, mayonnaise and seasoning salt in small mixing bowl.

7. 7

   Set aside.

8. 8

   Quarter cooked eggs.

9. 9

   Combine cooled potatoes, spinach and tomatoes in salad bowl.

10. 10

    Toss with dressing as needed and garnish salad with eggs.

* Per serving · 4 servings · Values may vary.

No additional tips available.