| 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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