Tuscan Potato Salad

From the West End Community Church cookbook, courtesy of my friend Shannon.

• 3 pounds new potatoes (cubed)
• 2/3 cup grated parmesan cheese
• 1 cup ricotta cheese
• 4 cloves garlic, pressed
• 1/2 red onion (very thinly sliced)
• 1/2 cup olive oil
• 6 Tbsp red wine vinegar
• 1/2 cup parsley, fresh (chopped)
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

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