Creamy Italian Potato Salad

  Lunch

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.

Creamy Italian Potato Salad

Average Rating: 3.333333

TOTAL TIME: 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

Instructions

  • 1. 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.

Nutrition Facts

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

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