Cheese & Potato Salad
Serve this potato salad in a bowl lined with lettuce, topped with finely-chopped egg and parsley.
Serves: 4
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
- 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.
- Mix the mayo and mustard and add to salad, toss gently but well. Season to taste with salt and pepper, cover and chill.
