Potato Salad with Shrimp

Yet another way to do a Potato Salad.  Leave the skins on the potatoes for this one.

500g Small red potatoes (about 6) washed and unpeeled
1/2 cup chopped celery
1/4 cup chopped red onion
2 tbsp chopped parsley
1 hard cooked egg
175 g cooked shrimp

Dressing:
1/4 cup Ricotta cheese
2 tbsp freshly grated Parmesan cheese
1/4 cup milk
1 tbsp olive oil
1 tbsp white wine vinegar
1 tsp Dijon Mustard
1/4 tsp salt
Pinch pepper
1 clove garlic, minced

Dressing:  In blender, combine ricotta and Parmesan cheese, milk, oil, vinegar, Dijon, salt and pepper.  Blend until smooth.  Stir in garlic.

In pot, cover potatoes with cold salted water.  Bring to boil; cover and simmer for 20 minutes or just until tender.  Drain and cut into bite-size chunks.   In bowl, combine potatoes, celery, onion and parsley.  Toss with dressing.  Slice egg; arrange egg and shrimp over salad.