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Gloria’s Pesto Potato Salad

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Ingredients

  • Dressing:
  • 1 cup mayonnaise
  • 2 tablespoons prepared pesto
  • Salad:
  • 4 cups peeled, diced potatoes, cooked
  • 1/2 cup chopped celery
  • 1/2 cup sliced green onions
  • 1/2 cup diced red bell pepper
  • 1 1/2 cups (6 ounces) Wisconsin Monterey Jack cheese, cubed
  • 1 tablespoon grated Wisconsin Parmesan cheese

Directions

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

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