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Creamy Italian Potato Salad Recipe

Photo by: Taste of Home

I'm always on the lookout for potato salad recipes that are a little different, and this one certainly is! I found the basic recipe in a vegetarian cookbook and made a few changes in it to suit our individual tastes.

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10-12 Servings
Prep: 15 min. + chilling Cook: 15 min.

Ingredients

3 pounds red potatoes, peeled and cubed
2/3 cup grated Parmesan cheese
1 cup (9 ounces) ricotta cheese
4 garlic cloves, minced
1/2 medium red onion, sliced in thin rings
1/2 cup Crisco® Extra Virgin Olive Oil
6 tablespoons cider vinegar
Salt to taste
Coarsely ground pepper
1/2 cup minced fresh parsley
1/2 teaspoon dried oregano

Directions

Cook potatoes in boiling salted water until just tender. While potatoes cool, combine remaining ingredients except parsley and oregano. Drain potatoes. While potatoes are still hot, stir in cheese mixture. Cover; chill. Just before serving, stir in parsley and oregano. Yield: 10-12 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 217 calories, 13 g fat (3 g saturated fat), 12 mg cholesterol, 116 mg sodium, 21 g carbohydrate, 2 g fiber, 7 g protein.

Creamy Italian Potato Salad published in Country Extra May 1990, p49

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