Creamy italian potato salad

10 Servings

Quantity Ingredient
3 pounds Red salad or new white potatoes; peeled-cubed
⅔ cup Grated Parmesan cheese
1 cup Ricotta cheese
4 \N Cloves garlic; minced
½ medium Red onion; thinly sliced
½ cup Olive oil
6 tablespoons Cider vinegar
\N \N Salt to taste
\N \N Pepper to taste fresh ground
½ cup Chopped fresh parsley
½ teaspoon Leaf oregano crushed

Cook potatoes in boiling salted water until just tender. While potatoes cook, combine remaining ingredients except parsley and oregano. Drain potatoes. While potatoes are still hot, stir in cheese mixture. Cover; and chill. Just before serving, stir in parsley and oregano. (Potatoes may be scrubbed and left unpeeled, if preferred.) Yield : 10 - 12 servings Posted to TNT Recipes Digest by Alice Poe <afpoe@...> on Apr 14, 1998

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