Gloria's Pesto Potato Salad

Servings: 6


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

Cooking Directions:

In a small bowl, combine dressing ingredients; set aside.

In a medium bowl, combine potatoes, celery, onion, pepper and Monterey Jack. Add dressing. Toss lightly. Sprinkle with Parmesan. Chill.

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

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I found this award-winning recipe several years ago in Fancy Food magazine and clipped it but have lost it. Was delighted to find it here. It's really a good salad and is very hearty.
Reviewed on 7/3/2013 by anny7575