member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to NELDA FOUST      

Recipe Categories:

    Chunky Cheese and Potatoe Salad


    Source of Recipe


    Jennifer Edwards


    List of Ingredients


    • 2 pounds small red potaoes, quartered (about 6 cups)
    • 8 oz package shredded Cheddar Cheese (2 cups)
    • 1 1/2 cups sliced celery
    • 1 cup sweet red bell pepper, cut into 1 inch chunks
    • 1/2 cup sliced green onions (scallion the green part)
    • 3/4 bottled Italian salad dressing


    Instructions


    1. In a large saucepan, place potatoes with enough water to cover. Bring to a boil; reduce heat and cook until tender, about 10 minutes. Drain potatoes; cool to room tempature.
    2. Meanwhile, in a large bowl, combine cheese, celery, bell pepper and green onion; stir in potatoes. Toss with salad dressing to coat. Serve immediately or cover and refrigerate until ready to serve.
    3. Makes 6 servings.
 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |