Italian potato salad

3 lbs. red potatoes cubed
¾-cup grated Parmesan cheese
4 garlic cloves minced
1/2 medium onion sliced thin
½-cup olive oil
6 t. cider vinegar
Salt and pepper to taste
½-cup parsley
1/2 t. dried oregano
Cook potatoes in salt water, then combine all other ingredients except parsley and oregano. Drain potatoes, add other ingredients and toss. Chill just before serving, add parsley and oregano. Tip: you can add a little horseradish or hot sauce to give it a little kick.