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Cheese & Potato Salad

Serve this potato salad in a bowl lined with lettuce, topped with finely-chopped egg and parsley.

Serves: 4     Added By: Karen

| | Current: 3/5
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Ingredients

1 lb potatoes boiled in skin (red seems best for this recipe)
1/4 cup French dressing,
8 oz Emmenthaler or Gruyere cheese, diced
1/2 cup diced celery heart
2 scallions finely chopped including about 1/2 the green part
4 hard boiled eggs
3 Tbsp finely chopped parsley
2 slices crisply cooked bacon, crumbled
1/2 cup mayonnaise
1 tsp Dijon mustard
salt and freshly ground pepper
Lettuce leaves, optional

Method

  1. Peel and dice the potatoes while warm. Sprinkle with dressing and set aside to cool. In a mixing bowl combine the potatoes, cheese, scallions, celery, three of the eggs, chopped, 2 Tbs parsley and the crumbled bacon.
  2. Mix the mayo and mustard and add to salad, toss gently but well. Season to taste with salt and pepper, cover and chill.

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