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Ingredients
3 Pounds red or new white potatoes, peeled & cubed
2/3 Cup grated Parmesan cheese
1 Cup (9 oz) ricotta cheese
4 Garlic cloves, minced
1/2 Medium red onion, sliced in thin rings
1/2 Cup olive oil
6 Tablespoons cider vinegar
OR
6 Tablespoons dill pickle juice
Salt, to taste
Ground black pepper, to taste
1/2 Cup fresh parsley, chopped
1/2 Teaspoon dried oregano, crushed
Instructions
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.