Potato Salad with Ricotta and Feta Cream

How to prepare potato salad with ricotta and feta cream

1. Boil the potatoes in their skins until a fork goes in easily. Choose potatoes of about the same size so they cook at the same time. After they have cooled, peel them.
2. Cut the onion into thin slices or fish scales and sprinkle with a little salt. Let it sit for 5 minutes to soften. Then add the lemon juice and coriander and let it marinate for another 10-15 minutes.
3. Chop the parsley and dill together. Remove the capers from the jar and drain the vinegar.
4. For the cream, just blend all the ingredients in a food processor/blender, adding 3 tablespoons of water at first. Gradually add the rest of the water only if needed, until the cream flows easily off the spoon. Adjust salt to taste.
6. Assemble the salad as follows: in a wide plate, crumble one potato into not-too-small pieces so it covers the bottom of the plate. Sprinkle salt and grind black pepper over them. Drizzle about 1 generous tablespoon of ricotta cream all over. Then sprinkle 1/4 or 1/5 of the remaining ingredients (depending on how many potatoes you have, you'll make 4 or 5 layers): first the red onion, then capers and finally the herbs. Drizzle a little olive oil all over (about 1 tablespoon).
7. Then crumble another potato leaving a little space on the edge and repeat with the cream and the rest of the ingredients. Each layer should be smaller in diameter, so you get a little mound at the end.
8. The salad is good immediately, but it's healthier cold, because the potato gains prebiotic qualities when cooled and has a lower glycemic index. For this reason it's a good salad for packed lunches. In this case, assemble the salad directly in 2 containers.

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