Creamy Italian Potato Salad
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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.
SERVINGS: 10-12
CATEGORY: Salads
METHOD: Chill
TIME: Prep: 15 min. + chilling Cook: 15 min.
Ingredients:
- 12 cups (about 3 pounds) peeled, cubed, red salad or new white potatoes*
- 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 olive oil
- 6 tablespoons cider vinegar
- Salt to taste
- Black pepper to taste (fresh ground preferred)
- 1/2 cup chopped fresh parsley
- 1/2 teaspoon leaf oregano, crushed
Directions:
*Potatoes may be scrubbed and left unpeeled, if preferred. 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.