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Red Skin Potato Salad - Recipe

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Boil potatoes, unpeeled, until soft but firm. Cool one hour or overnight in refrigerator. Mix in cheeses and garlic. Add onions. Mix vinegar, oil, salt and pepper in separate bowl. Add to potato mixture. Add parsley and oregano. Chill and serve.
-3 pounds red potatoes
-2/3 cup parmesan cheese
-1 cup ricotta cheese
-4 cloves garlic, minced
-1/2 Red Onion, diced (Medium)
-1/2 cup olive oil
-6 tablespoons red cider vinegar
-1/2 cup fresh parsley, chopped
-1/2 teaspoon oregano
- Salt and pepper