Alpine Potato and Cheese Salad
Ingredients:
2 pounds Red or brown all-purpose potatoes
2 tablespoons White wine vinegar
2 cups Emmenthaler, Gruyère or other Swiss cheese, cut in 1/4-inch cubes
2 cups Diced celery
1/2 cup Coarsely chopped walnuts, lightly toasted
Salt and pepper To taste
Dressing:
1 cup mayonnaise
1 T Dijon mustard
1 T Worcestershire sauce
Directions:
1. Cover the potatoes with cold water, bring to the 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.
2. 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.
3. 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.
4. 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.
Tip: Serves 6!