Summertime is picnic time
which means it's time to make potato salad! Try this easy recipe
that's jazzed up with pesto-flavored Monterey Jack cheese.
Summertime
Potato Salad with Monterey Jack with Pesto
- 4 cups diced potatoes,
peeled and 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) cubed Wisconsin Monterey Jack with Pesto
cheese
1 cup mayonnaise
1 tablespoon grated Wisconsin Parmesan cheese
- In a medium bowl, combine
potatoes, celery, onion, pepper and Monterey Jack cheese. Add
mayonnaise; toss lightly. Sprinkle with Parmesan cheese; chill.
Makes 6 servings.
Recipe courtesy of Wisconsin Milk Marketing
Board, Inc.
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