Alpine Potato and Cheese Salad

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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.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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