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Creamy Italian Potato Salad Recipe

Creamy Italian Potato Salad Recipe photo by Taste of Home

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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. —Jody Steinke, Nekoosa, Wisconsin

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Creamy Italian Potato Salad Recipe

Prep: 15 min. + chilling Cook: 15 min.

Yield: 10-12 Servings

15 15 30

Ingredients

3 pounds red potatoes, 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 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.

Nutritional 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.

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

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Reviews for Creamy Italian Potato Salad

Creamy Italian Potato Salad

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Reviewed on May. 05, 2013 by Kris Hodges

Oh, also, I didn't add the oregano because I didn't think it would add anything special.

Reviewed on May. 05, 2013 by Kris Hodges

I didn't like the vinegar and olive oil taste, couldn't make it homely until I added mayo and hard cooked eggs. Guess I'm just a triditional potato salad girl.

Reviewed on Jul. 06, 2010 by soapscrubs

This was a great recipe!! I was very generous with the cheese and I used yellow onions instead of red (what I had on hand), otherwise I pretty much followed exactly. I will definitely be making this again.