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Title: Gloria's Pesto Potato Salad
Categories: Salad Vegetable Herb
Yield: 6 Servings
| === Dressing === | ||
| 1 | c | Mayonnaise |
| 2 | tb | Prepared pesto |
| === Salad === | ||
| 4 | c | Peeled diced potatoes -- |
| Cook | ||
| 1/2 | c | Chopped celery |
| 1/2 | c | Sliced green onions |
| 1/2 | c | Diced red bell pepper |
| 6 | oz | Wisconsin Monterey Jack - |
| Cheese -- cubed | ||
| 1 | tb | 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@prodigy.com - 01-20-1996. Reformatted for Meal Master by: Nancy Filbert; Prodigy ID# LRCE87A, February, 1996.
Recipe By :
From: Nancy Berry Date: 11 Jun 97 Mastercook Recipes (Mailing List) Ä
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