Prep 30 mins
Cook 30 mins
I haven't tried this one, but I don't want it to get lost in my piles of recipes at home. It sounds so different! Like 'Summer' with a hint of 'Autumn'. Perfect for September in the Northern Hemisphere.
- 2 lbs all-purpose red potatoes or 2 lbs brown potatoes
- 2 tablespoons white 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
- 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.
- Test with the tip of a knife for doneness.
- Drain in a colander.
- When cool enough to handle, peel and cut into 1/4-inch cubes.
- Place the cubes in a large bowl.
- Sprinkle with vinegar, salt and pepper and let cool.
- Add the cheese and celery to the potatoes; toss gently.
- To make the dressing, in a small bowl, stir together the mayonnaise, mustard, and Worcestershire sauce.
- Add the dressing to the potato mixture and stir gently, but thoroughly.
- Line a bowl with the lettuce leaves.
- Pile the potato mixture on the greens and sprinkle with the walnuts.
- Cover and refrigerate for up to 2 days.
- Serve chilled.