Alpine Potato and Cheese Salad

• 2 lbs all-purpose red potatoes or 2 lbs brown potatoes
• 2 tablespoons white wine vinegar
• salt & freshly ground black pepper
• 2 cups emmenthaler cheese or 2 cups gruyere or 2 cups other good quality swiss cheese, cut into 1/4 inch cubes
• 2 cups diced celery
• green-leaf lettuce leaf
• 12 cup coarsely chopped walnuts, lightly toasted
• 1 cup mayonnaise, homemade or 1 cup high-quality purchased mayonnaise (I like Hellman's/Best Food's)
• 1 tablespoon Dijon mustard, preferrably whole grain
• 1 tablespoon Worcestershire sauce

1. In a large pot, cover the potatoes with cold water, bring to a boil and boil gently for 15 to 20 minutes, depending on the size of the potatoes.
2. Test with the tip of a knife for doneness.
3. Drain in a colander.
4. When cool enough to handle, peel and cut into 1/4-inch cubes.
5. Place the cubes in a large bowl.
6. Sprinkle with vinegar, salt and pepper and let cool.
7. Add the cheese and celery to the potatoes; toss gently.
8. To make the dressing, in a small bowl, stir together the mayonnaise, mustard, and Worcestershire sauce.
9. Add the dressing to the potato mixture and stir gently, but thoroughly.
10. Line a bowl with the lettuce leaves.
11. Pile the potato mixture on the greens and sprinkle with the walnuts.
12. Cover and refrigerate for up to 2 days.
13. Serve chilled.

potatoes, white wine vinegar, salt, emmenthaler cheese, celery, greenleaf lettuce leaf, walnuts, mayonnaise, dijon mustard, worcestershire sauce

Taken from www.food.com/recipe/alpine-potato-and-cheese-salad-39012 (may not work)