Cheese Potato Salad


  • 3 lbs of red potatoes, cubed
  • 2 cups Swiss cheese, grated
  • 1 and 1/4 cups cheddar cheese, grated
  • 1/3 cup scallions, sliced
  • 6 hard boiled eggs
  • 1 and 1/2 cups mayonnaise
  • 3 tbs milk
  • parsley for garnish
  • kosher salt and fresh cracked black pepper to taste
    • Place potatoes in a large sauce pan, and cover with water.
    • Bring to a boil and cook until fork tender. About 20 minutes.
    • Place potatoes in a large bowl with the cheeses and onion.
    • Coarsely chop 5 eggs, and add to the potato mixture.
    • Reserve 1 egg for garnish.
    • Combine mayonnaise, milk, salt and pepper in a small bowl.
    • Pour over potato mixture, and toss gently.
    • Slice the remaining egg and garnish on top.
    • Garnish with parsley.
    • Refrigerate covered for several hours.


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