*  Exported from  MasterCook  *

                       Gloria's Pesto Potato Salad

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Potatoes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        === Dressing ==
   1      cup           Mayonnaise
   2      tablespoons   Prepared pesto
                        === Salad ==
   4      cups          Peeled diced potatoes -- cook
     1/2  cup           Chopped celery
     1/2  cup           Sliced green onions
     1/2  cup           Diced red bell pepper
   6      ounces        Wisconsin Monterey Jack -
                        Cheese -- cubed
   1      tablespoon    Grated Wisconsin Parmesan -
                        Cheese

In a small bowl, combine dressing ingredients; set aside.  In a medium
bowl, combine potatoes, celery, onion, pepper, and Monterey Jack cheese.
Add dressing.
Toss lightly.  Sprinkle with Parmesan cheese.  Chill.
This recipe serves 6.

 Tip:  Wisconsin Style Havarti cheese delivers the same creamy texture
when substituted for Monterey Jack cheese in this recipe.

 Recipe Source:
GRAND-PRIZE WINNER -- 1992 WISCONSIN CHEESE POTLUCK RECIPE CONTEST  --
Gloria Kirchman.
As reprinted in the Jul/Aug, 1993 issue of Cookbook Digest.
Formatted for MasterCook by - MR MAD, aka Joe Comiskey ~
jpmd44a@prodigy.com - 01-20-1996.
Reformatted for Meal Master by:  Nancy Filbert; Prodigy ID# LRCE87A,
February, 1996.

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