Tuscan potato salad

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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