Summertime Potato Salad
with Monterey Jack with Pesto
Summertime is picnic time—which also means it's high time to make potato salad! Try this easy recipe that's jazzed up with pesto-flavored Monterey Jack cheese.
4 cups diced potatoes, peeled and 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) cubed Wisconsin Monterey Jack with Pesto cheese
1 cup mayonnaise
1 tablespoon grated Wisconsin Parmesan cheese
- In a medium bowl, combine potatoes, celery, onion, pepper and Monterey Jack cheese. Add mayonnaise; toss lightly. Sprinkle with Parmesan cheese; chill.
Makes 8 servings.
Recipe courtesy of Wisconsin Milk Marketing Board, Inc.