Gloria's Pesto Potato Salad

Recipe Ingredients

		Dressing
1 cup	237ml	Mayonnaise
2 tablespoons	30ml	Prepared pesto
		Salad
4 cups	584g / 20oz	Peeled diced potatoes - cook
1/2 cup	55g / 1.9oz	Celery - chopped
1/2 cup	31g / 1.1oz	Green onion - sliced
1/2 cup	73g / 2.6oz	Red bell pepper - diced
6 oz	170g	Wisconsin Monterey Jack -
		Cheese - cubed
1 tablespoon	15ml	Wisconsin parmesan cheese - grated

Recipe Instructions

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.

Source:
Grand-Prize Winner -- 1992 Wisconsin Cheese Potluck Recipe Contest - Gloria Kirchman.

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