Alpine Potato and Cheese Salad |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I haven't tried this one, but I don't want it to get lost in my piles of recipes at home. It sounds so different! Like 'Summer' with a hint of 'Autumn'. Perfect for September in the Northern Hemisphere. Ingredients:
2 lbs all-purpose red potatoes or 2 lbs brown potatoes |
2 tablespoons white wine vinegar |
salt & freshly ground black pepper |
2 cups emmenthaler cheese or 2 cups gruyere or 2 cups other good quality swiss cheese, cut into 1/4 inch cubes |
2 cups diced celery |
green-leaf lettuce leaf |
1/2 cup coarsely chopped walnuts, lightly toasted |
1 cup mayonnaise, homemade or 1 cup high-quality purchased mayonnaise (i like hellman's/best food's) |
1 tablespoon dijon mustard, preferrably whole grain |
1 tablespoon worcestershire sauce |
Directions:
1. In a large pot, cover the potatoes with cold water, bring to a boil and boil gently for 15 to 20 minutes, depending on the size of the potatoes.
2. Test with the tip of a knife for doneness.
3. Drain in a colander.
4. When cool enough to handle, peel and cut into 1/4-inch cubes.
5. Place the cubes in a large bowl.
6. Sprinkle with vinegar, salt and pepper and let cool.
7. Add the cheese and celery to the potatoes; toss gently.
8. To make the dressing, in a small bowl, stir together the mayonnaise, mustard, and Worcestershire sauce.
9. Add the dressing to the potato mixture and stir gently, but thoroughly.
10. Line a bowl with the lettuce leaves.
11. Pile the potato mixture on the greens and sprinkle with the walnuts.
12. Cover and refrigerate for up to 2 days.
13. Serve chilled.
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