Swiss Cheese Salad

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.

• Ready In: 30 mins
• Serves: 8

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

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.