Recipe by Debbie R.
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.
Top Review by *Parsley*
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!
- 236.59 ml swiss cheese (1/4 inch dice)
- 473.18 ml cubed cooked potatoes (Yukon golds are good)
- 236.59 ml diced celery (1/4 inch dice)
- 236.59 ml light mayonnaise (Hellman's)
- 14.79 ml prepared mustard
- 14.79 ml Worcestershire sauce
- 4.92 ml sugar (or up to 1.5 tsp)
- salad greens
- 118.29 ml coarsely chopped walnuts (or blanched almonds)
Directions See How It's Made
- 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.
- Combine the cheese, potatoes and celery.
- Blend the mayonnaise with mustard, worcestershire sauce an sugar. Add to the cheese mixture and blend well.
- 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.