*  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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