Alpine Potato and Cheese Salad

Name: Alpine Potato and Cheese Salad
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 2 lbs all-purpose red potatoes or 2 lbs brown potatoes; 2 tablespoons white wine vinegar; salt & freshly ground black pepper; 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

Submitted by GinnyP

"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."

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Ready In:: 1hr
Ingredients:: 10
Serves:: 6

ingredients

2 lbs all-purpose red potatoes or 2 lbs brown potatoes
2 tablespoons white wine vinegar
salt & freshly ground black pepper
2 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
DRESSING
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

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.