GLORIA'S PESTO POTATO SALAD

FOR THE DRESSING:
1 cup mayonnaise
2 tbsp prepared pesto
FOR THE 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 oz Wisconsin Monterey Jack cheese,* cubed
1 tbsp grated Wisconsin parmesan cheese

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.

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

Servings: 6
From: Gloria Kirchman.
Source: Grand-Prize Winner1992 Wisconsin Cheese Potluck Recipe Contest