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.
