Creamy Italian Potato Salad

• 12 cups peeled cubed red salad potatoes or 12 cups new white potatoes (see Note, about 3 pounds)
• 2/3 cup grated parmesan cheese
• 1 cup ricotta cheese
• 4 cloves garlic, minced
• 1/2 medium red onion, sliced in thin rings
• 1/2 cup olive oil
• 6 tablespoons cider vinegar
• salt and pepper
• 1/2 cup chopped fresh parsley
• 1/2 teaspoon leaf oregano, crushed

1. Note: Potatoes may be scrubbed and left unpeeled, if desired.
2. Cook potatoes in boiling salted water until just tender.
3. While potatoes cook, combine remaining ingredients, except last two.
4. Drain potatoes.
5. While potatoes are still hot, stir in cheese mixture.
6. Cover, chill.
7. Just before serving, stir in parsley and oregano.

red salad potatoes, parmesan cheese, ricotta cheese, garlic, red onion, olive oil, cider vinegar, salt, parsley, leaf oregano

Taken from www.food.com/recipe/creamy-italian-potato-salad-75963 (may not work)