Cheese and potato salad
12 servings
Ingredients
| Quantity | 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