Served as side dish. Vegetarian dish. Speciality: Gluten-free diet.

2 lbs All-purpose Red Potatoes or Brown Potatoes

2 Tablespoons White Wine Vinegar

Salt and freshly ground Black Pepper

2 cups Emmenthaler Cheese or Gruyere or other good quality Swiss Cheese, cut into 1/4 inch cubes

2 cups diced Celery

Green-leaf Lettuce Leaves

1/2 cup coarsely chopped Walnuts, lightly toasted

DRESSING

1 cup Mayonnaise, homemade or high-quality purchased Mayonnaise

1 Tablespoon Dijon Mustard, preferrably whole grain

1 Tablespoon Worcestershire Sauce

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

Preparation time: 30 minutes

Cooking time: 1 hour

Serves: 6

You may also be interested in ...