Gloria's pesto potato salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Mayonnaise |
| 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 |
Directions
DRESSING
SALAD
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