Gloria's Pesto Potato Salad

Side Dishes

***DRESSING***
1 cup Mayonnaise
2 tablespoons Prepared pesto
***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 ounces Wisconsin Monterey Jack Cheese; cubed
1 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 cheese. Add dressing. Toss lightly. Sprinkle with Parmesan cheese. Chill. This recipe serves 6. Tip: Wisconsin Style Havarti cheese delivers the same creamy texture when substituted for Monterey Jack cheese in this recipe.