Cheese & potato salad

12 Servings

Ingredients

Quantity	Measure	Ingredient
1	pounds	Red potatoes boil in skin
¼	cup	French dressing
8	ounces	Gruyere cheese, diced
½	cup	Diced celery heart
4		Hard boiled eggs
3	tablespoons	Finely chopped parsley
2		Slices bacon, crumbled
½	cup	Mayonnaise
1	teaspoon	Dijon mustard
		Salt and pepper
		Lettuce leaves, optional

Directions

Peel and dice the potatoes while warm. Sprinkle with dressing and set aside to cool. In a mixing bowl combine the potatoes, cheese, scallions, celery, three of the eggs, chopped, 2 Tbs parsley and the crumbled bacon. Mix the mayo and mustard and add to salad, toss gently but well. Season to taste with salt and pepper, cover and chill. To serve, mound the salad in a bowl lined with the lettuce leaves, sprinkle the top with remaining parsley and the remaining egg, which should be finely chopped