Shelly's Recipe

ALPINE POTATO AND CHEESE SALAD

Category: Potato Salads

2 lbs potatoes
2 tbsp white wine vinegar
Salt and freshly ground Black Pepper
2 cups Emmenthaler Cheese or Gruyere or other good quality Swiss Cheese, cut into 1/4 inch cubes
2 cups diced Celery
Green-leaf Lettuce Leaves
1/2 cup coarsely chopped Walnuts, lightly toasted

Dressing
1 cup mayonnaise
1 tbsp Dijon mustard, preferably whole grain
1 tbsp Worcestershire sauce

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. Test with the tip of a knife for doneness. Drain in a colander. When cool enough to handle, peel and cut into 1/4-inch cubes. Place the cubes in a large bowl.

Sprinkle with vinegar, salt and pepper and let cool. Add the cheese and celery to the potatoes; toss gently.

To make the dressing, in a small bowl, stir together the mayonnaise, mustard, and Worcestershire sauce. Add the dressing to the potato mixture and stir gently, but thoroughly.

Line a bowl with the lettuce leaves. Pile the potato mixture on the greens and sprinkle with the walnuts. Cover and refrigerate for up to 2 days. Serve chilled. Serves 6