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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is from The Swiss Cookbook . I had to make some changes to this because it was more like celery-cheese salad than what we normally think of as potato salad. If you want the original Swiss recipe, use 2 cups each of cheese, potatoes and celery. (See what I mean? The potatoes were just LOST.) Also, the sugar wasn't in there, but it needed a very little bit very badly. Ingredients:
1 cup swiss cheese (1/4 inch dice) |
2 cups cubed cooked potatoes (yukon golds are good) |
1 cup diced celery (1/4 inch dice) |
1 cup light mayonnaise (hellman's) |
1 tablespoon prepared mustard |
1 tablespoon worcestershire sauce |
1 teaspoon sugar (or up to 1.5 tsp) |
salad greens |
1/2 cup coarsely chopped walnuts (or blanched almonds) |
Directions:
1. You do not have to peel Yukon Golds for this recipe. Cook them; rinse with cold water to stop cooking process. Let dry at room temp until they have cooled off. I think it was about 30 minutes with 1/2 inch cubes.
2. Combine the cheese, potatoes and celery.
3. Blend the mayonnaise with mustard, worcestershire sauce an sugar. Add to the cheese mixture and blend well.
4. Line a flat dish with salad greens. Pile the cheese salad on it in a mound. Sprinkle with the nuts. I skipped the salad greens, but this would make for pretty contrast.
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