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Creamy Italian Potato Salad

 Creamy Italian Potato Salad
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
10-12 ServingsPrep: 15 min. + chilling Cook: 15 min.


  • 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


  • 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.