3 lbs. cubed, peeled, red or new white potatoes (about 12 c.)
2/3 c. freshly grated Parmesan cheese (2 oz.)
1 c. Ricotta cheese (9 oz.)
4 garlic cloves, pressed
1/2 c. red onion, thinly sliced
1/2 c. olive oil
6 tbsp. cider vinegar
1/2 c. chopped fresh parsley

Cook potatoes in boiling, salted water until just tender. Drain potatoes. While they are still hot, stir in rest of ingredients. Can be served warm but improves with chilling. Garnish with parsley just before serving.