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Summertime Potato Salad with Monterey Jack with Pesto

Servings: 6


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

Cooking Directions:

In a medium bowl, combine potatoes, celery, onion, pepper and Monterey jack. Add mayonnaise; toss lightly. Sprinkle with parmesan; chill.

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