Creamy Italian Potato Salad Recipe
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
This recipe is:
Quick
Prep: 15 min. + chilling
Cook: 15 min.
Yield: 10-12 Servings
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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