Alpine Potato and Cheese Salad

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.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 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

• DRESSING

• 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

Directions

1. 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.
2. Test with the tip of a knife for doneness.
3. Drain in a colander.
4. When cool enough to handle, peel and cut into 1/4-inch cubes.
5. Place the cubes in a large bowl.
6. Sprinkle with vinegar, salt and pepper and let cool.
7. Add the cheese and celery to the potatoes; toss gently.
8. To make the dressing, in a small bowl, stir together the mayonnaise, mustard, and Worcestershire sauce.
9. Add the dressing to the potato mixture and stir gently, but thoroughly.
10. Line a bowl with the lettuce leaves.
11. Pile the potato mixture on the greens and sprinkle with the walnuts.
12. Cover and refrigerate for up to 2 days.
13. Serve chilled.