Dressing:1 cup mayonnaise2 tablespoons prepared pestoSalad:4 cups peeled, diced potatoes, cooked1/2 cup chopped celery1/2 cup sliced green onions1/2 cup diced red bell pepper1 1/2 cups (6 ounces) Wisconsin Monterey Jack cheese, cubed1 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. 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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