Total Time
Prep 20 mins
Cook 10 mins

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.

Ingredients Nutrition


  1. You 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.
  2. Combine the cheese, potatoes and celery.
  3. Blend the mayonnaise with mustard, worcestershire sauce an sugar. Add to the cheese mixture and blend well.
  4. Line 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.


Most Helpful

This was awesome! I made this as written, just adding half of a small red onion; chopped. I opted for the blanched almonds over the pecans, but the pecans would be just as good. I also think that the recipe would be great made as the intro states that it was originally written. Thanx for posting!

*Parsley* December 08, 2012

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