tuscan potato salad
- Categories
- Vegetarian
- Potatoes
- Salads
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Cubed potatoes |
| ⅔ cup | Parmesan |
| 1 cup | Ricotta |
| 4 | Cloves garlic, mashed |
| ½ | Red onion, thinly sliced |
| ½ cup | Olive oil |
| 6 tablespoons | Cider vinegar |
| Salt | |
| Pepper to taste | |
| ½ cup | Fresh parsley |
Cook potatoes in boiling salted water until just tender. Drain. While potatoes are still hot, stir in remaining ingredients. Chill before serving.
Submitted By KAZ LANGRIDGE On 09-24-95
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