1/1 Photo of Swiss Cheese Salad
Debbie R.'s Note:
This is from "The Swiss Cookbook". I had to make some changes to this because it was more like celery-cheese salad than what we normally think of as potato salad. If you want the original Swiss recipe, use 2 cups each of cheese, potatoes and celery. (See what I mean? The potatoes were just LOST.) Also, the sugar wasn't in there, but it needed a very little bit very badly.
My Private Note
Units: US | Metric
- 1 cup swiss cheese (1/4 inch dice)
- 2 cups cubed cooked potatoes (Yukon golds are good)
- 1 cup diced celery (1/4 inch dice)
- 1 cup light mayonnaise (Hellman's)
- 1 tablespoon prepared mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sugar (or up to 1.5 tsp)
- salad greens
- 1/2 cup coarsely chopped walnuts (or blanched almonds)
- 1You do not have to peel Yukon Golds for this recipe. Cook them; rinse with cold water to stop cooking process. Let dry at room temp until they have cooled off. I think it was about 30 minutes with 1/2 inch cubes.
- 2Combine the cheese, potatoes and celery.
- 3Blend the mayonnaise with mustard, worcestershire sauce an sugar. Add to the cheese mixture and blend well.
- 4Line a flat dish with salad greens. Pile the cheese salad on it in a mound. Sprinkle with the nuts. I skipped the salad greens, but this would make for pretty contrast.
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Nutritional Facts for Swiss Cheese Salad
Serving Size: 1 (105 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 235.1
- Calories from Fat 166
- Total Fat 18.5 g
- Saturated Fat 4.3 g
- Cholesterol 22.9 mg
- Sodium 319.6 mg
- Total Carbohydrate 12.2 g
- Dietary Fiber 1.6 g
- Sugars 2.9 g
- Protein 5.8 g