| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Italian, Potatoes, Salads | 10 | Servings |
INGREDIENTS
| 3 | lb | Red salad or new white potatoes; peeled-cubed |
| 2/3 | c | Grated Parmesan cheese |
| 1 | c | Ricotta cheese |
| 4 | Cloves garlic; minced | |
| 1/2 | md | Red onion; thinly sliced |
| 1/2 | c | Olive oil |
| 6 | tb | Cider vinegar |
| Salt to taste | ||
| Pepper to taste fresh ground | ||
| 1/2 | c | Chopped fresh parsley |
| 1/2 | ts | Leaf oregano crushed |
INSTRUCTIONS
Cook potatoes in boiling salted water until just tender. While potatoes cook, combine remaining ingredients except parsley and oregano. Drain potatoes. While potatoes are still hot, stir in cheese mixture. Cover; and chill. Just before serving, stir in parsley and oregano. (Potatoes may be scrubbed and left unpeeled, if preferred.) Yield : 10 - 12 servings Posted to TNT Recipes Digest by Alice Poe <afpoe@swbell.net> on Apr 14, 1998
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