Yield: 6 Servings
|2 tablespoons||Prepared pesto|
|4 cups||Peeled diced potatoes, cook|
|½ cup||Chopped celery|
|½ cup||Sliced green onions|
|½ 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@... - 01-20-1996. Reformatted for Meal Master by: Nancy Filbert; Prodigy ID# LRCE87A, February, 1996.
Posted to MC-Recipe Digest V1 #643 by Nancy Berry <nlberry@...> on Jun 11, 1997