Alpine Potato And Cheese Salad

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 lbs all-purpose red potatoes or 2 lbs brown potatoes
• 2 tablespoons wine vinegar
• salt & freshly ground black pepper
• 2 cups emmenthaler cheese or 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

Recipe

• 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.