A colorful potato salad
with cubes of creamy Monterey Jack cheese tossed in a pesto-flavored
mayonnaise.
Gloria's
Pesto Potato Salad
- Dressing:
1 cup mayonnaise
2 tablespoons prepared pesto
-
- Salad:
4 cups peeled, diced potatoes, cooked
1/2 cup chopped celery
1/2 cup sliced green onions
1/2 cup diced red bell pepper
1 1/2 cups (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.
Makes 8 servings.
Tip: Wisconsin Style Havarti
cheese delivers the same creamy texture when substituted for
Monterey Jack cheese in this recipe.
Recipe and photograph courtesy of Wisconsin
Milk Marketing Board, Inc.
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