Recipe - Creamy Italian Potato Salad

3 pound Red salad or new white
potatoes; peeledcubed
2/3 cup Grated Parmesan cheese
1 cup Ricotta cheese
4 Cloves garlic; minced
One half md Red onion; thinly cut or sliced up
One half cup Olive oil
6 tablespoon Cider vinegar
Salt to taste
Pepper to taste fresh ground
One half cup Chopped fresh parsley
One half teaspoon Leaf oregano crushed

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