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Gloria's Pesto Potato Salad
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Potatoes
Amount Measure Ingredient -- Preparation Method
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=== Dressing ==
1 cup Mayonnaise
2 tablespoons Prepared pesto
=== Salad ==
4 cups Peeled diced potatoes -- cook
1/2 cup Chopped celery
1/2 cup Sliced green onions
1/2 cup Diced red bell pepper
6 ounces Wisconsin Monterey Jack -
Cheese -- cubed
1 tablespoon Grated Wisconsin Parmesan -
Cheese
In a small bowl, combine dressing ingredients; set aside. In a medium
bowl, combine potatoes, celery, onion, pepper, and Monterey Jack cheese.
Add dressing.
Toss lightly. Sprinkle with Parmesan cheese. Chill.
This recipe serves 6.
Tip: Wisconsin Style Havarti cheese delivers the same creamy texture
when substituted for Monterey Jack cheese in this recipe.
Recipe Source:
GRAND-PRIZE WINNER -- 1992 WISCONSIN CHEESE POTLUCK RECIPE CONTEST --
Gloria Kirchman.
As reprinted in the Jul/Aug, 1993 issue of Cookbook Digest.
Formatted for MasterCook by - MR MAD, aka Joe Comiskey ~
jpmd44a@prodigy.com - 01-20-1996.
Reformatted for Meal Master by: Nancy Filbert; Prodigy ID# LRCE87A,
February, 1996.
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