Tuscan Potato Salad

This recipe comes from a friend of mine who contributed it to our church cookbook. I'm not a huge fan of any kind of salad with a mayonaise base. So, this version of potato salad suits me better and Scott liked it, too.

Tuscan Potato Salad
3 lbs potatoes, cubed
2/3 cup Parmesan, grated
1 cup ricotta cheese
4 garlic cloves, pressed
1/2 red onion, very thinly sliced
1/2 cup olive oil
6 Tbsp red wine vinegar
1/2 cup chopped parsley
1/2 tsp salt
1/2 tsp black pepper

Cook potatoes until soft and drain. While potatoes are still hot, add the remaining ingredients. Can be served warm or chilled.