👥6 people
⏲️15m
🕐30m
🍽️sides and snacks
A bit of ricotta and sun dried tomatoes changes up the flavor of this potato salad.
Ingredients
- 24 ounces potato, quartered
- 1 small shallot, diced
- 1 ea celery stick, diced
- 2 ounces sun dried tomatoes, rough chop
- 1 cup ricotta
- 1 cup salad oil
- 2 tbsp. balsamic vinegar
- salt and pepper to taste
- 1 tablespoon sugar
Method
- Set up an indirect grill and preheat the Egg to 350.
- Chop potatoes into larger chunks, toss in olive oil, salt and pepper and roast until fork tender.
- Add the remaining ingredients to the potatoes and chill until ready to serve.
