Printable Area
Swiss Cheese Salad
By Debbie R. on June 30, 2009
Photo by *Parsley*
1 Reviews
- Prep Time: 20 mins
- Total Time: 30 mins
- Servings: 8
Photo by *Parsley*
About This Recipe
"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
- 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)
Directions
- 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.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (105 g)
Servings Per Recipe: 8
- Amount Per Serving
- %
- Calories 235.1
- Calories from Fat 166
- 70%
- Amount Per Serving
- %
- Total Fat 18.5g
- 28%
- Saturated Fat 4.3g
- 21%
- Cholesterol 22.9mg
- 7%
- Sugars 2.9 g
- Sodium 319.6mg
- 13%
- Total Carbohydrate 12.2g
- 4%
- Dietary Fiber 1.6g
- 6%
- Sugars 2.9 g
- 11%
- Protein 5.8g
- 11%
Reviews
-
"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!"
By *Parsley* on December 08, 2012 | 1352219
Advertisement