Recipe - Glorias Pesto Potato Salad

DRESSING
1 cup Mayonnaise
2 tablespoon Prepared pesto

SALAD
4 cup Peeled minced potatoes, cook
One half cup Chopped celery
One half cup Sliced green onions
One half cup Diced red bell pepper
6 ounce 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: GRANDPRIZE 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 01201996. Reformatted for Meal Master by: Nancy
Filbert; Prodigy ID# LRCE87A, February, 1996.

Posted to MCRecipe Digest V1 #643 by Nancy Berry nlberry@prodigy.net on
Jun 11, 1997