Title: Gloria's Pesto Potato Salad
Categories: Salads, Potatoes
Yield: 6 Servings

----------------------------------DRESSING----------------------------------
1 c Mayonnaise
2 tb Prepared pesto

-----------------------------------SALAD-----------------------------------
4 c Peeled diced potatoes, cook
1/2 c Chopped celery
1/2 c Sliced green onions
1/2 c Diced red bell pepper
6 oz Wisconsin Monterey Jack
-Cheese, cubed
1 tb Grated Wisconsin Parmesan
-Cheese

In a small bowl, combine dressing ingredients; set aside. In a medium bowl,
combine potatoes, celery, onion, pepper, and Monterey Jack cheese. Add
dressing. Toss lightly. Sprinkle with Parmesan cheese. Chill. This recipe
serves 6.

Tip: Wisconsin Style Havarti cheese delivers the same creamy texture when
substituted for Monterey Jack cheese in this recipe.

Recipe Source: GRAND-PRIZE WINNER -- 1992 WISCONSIN CHEESE POTLUCK RECIPE
CONTEST -- Gloria Kirchman. As reprinted in the Jul/Aug, 1993 issue of
Cookbook Digest. Formatted for MasterCook by - MR MAD, aka Joe Comiskey ~
jpmd44a@prodigy.com - 01-20-1996. Reformatted for Meal Master by: Nancy
Filbert; Prodigy ID# LRCE87A, February, 1996.

Posted to MC-Recipe Digest V1 #643 by Nancy Berry on
Jun 11, 1997