Easy Pesto Potato Salad
Recipe courtesy of Wisconsin Milk Marketing Board.
1 cup mayonnaise
2 tablespoons prepared pesto
4 cups peeled, diced potatoes, cooked
1/2 cup chopped celery
1/2 cup sliced green onions
1/2 cup diced red bell pepper
1 1/2 cups (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.
Makes 6 servings.
Tip: Wisconsin-Style Havarti cheese delivers the same creamy texture when substituted for Monterey Jack cheese in this recipe.
Recipe and photograph courtesy of Wisconsin Milk Marketing Board.