Gloria's pesto potato salad

Yield: 6 Servings

Measure 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



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

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