Swiss Cheese Potato Salad Recipes

SWISS CHEESE POTATOES

Steps:

• Place potatoes and 1 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 10 minutes. Add celery and onion; cook until vegetables are tender, 10-15 minutes. Drain; transfer to a large bowl., Mash potato mixture, gradually adding 3/4 cup cheese, milk, butter, pepper and remaining salt. Transfer to a greased 8-in. square baking pan; sprinkle with remaining cheese. Broil 3-4 in. from the heat until cheese is lightly browned, 5-8 minutes.

SWISS SCALLOPED POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a shallow 3-quart baking dish.
• Layer about 1/3 the potatoes into the bottom of the baking dish; top with layers of about 1/3 each of onion, garlic, bacon, and Swiss cheese, respectively. Season the layers with 1/4 teaspoon salt and about 1/3 the black pepper. Repeat the onion, garlic, bacon, and Swiss cheese layering. Top with the remaining potatoes, onion, garlic, bacon, salt, and pepper; reserve the remaining Swiss cheese for later. Pour chicken broth evenly over the dish; dot with butter chunks.
• Bake in preheated oven for 1 hour. Top with remaining Swiss cheese and continue baking until the cheese is melted and the broth absorbed, about 30 minutes more. Cool 10 minutes before serving.

SWISS CHEESE SALAD

Steps:

• In a small bowl, combine onions, celery, green pepper and olives. In another bowl, whisk together oil, vinegar, mustard, salt and pepper. Pour over vegetables and refrigerate several hours or overnight., Just before serving, place lettuce in a large salad bowl; add the cheese and dressing with vegetables. Toss lightly.

SWISS CHEESE SALAD

Steps:

• You do not have to peel Yukon Golds for this recipe. Cook them; rinse with cold water to stop cooking process. Let dry at room temp until they have cooled off. I think it was about 30 minutes with 1/2 inch cubes.
• Combine the cheese, potatoes and celery.
• Blend the mayonnaise with mustard, worcestershire sauce an sugar. Add to the cheese mixture and blend well.
• Line a flat dish with salad greens. Pile the cheese salad on it in a mound. Sprinkle with the nuts. I skipped the salad greens, but this would make for pretty contrast.

SOUPE DE CHALET (SWISS CHEESE AND POTATO SOUP)

Steps:

• Heat the butter over medium heat in a medium Dutch oven or pot. Add the onion and cook until softened, about 5 minutes. Then add the diced potatoes and stir for 20 to 30 seconds.
• Add the vegetable stock, raise the heat to high, and bring to a boil. Season with salt and pepper, reduce the heat to low, partially cover, and simmer for 8 minutes.
• Add the macaroni and continue to cook until the macaroni and potatoes are both tender, about 8 minutes more. Stir in the spinach, heavy cream, and grated Gruyere. Make sure to stir well so the cheese melts into the broth evenly. Adjust seasoning as needed and serve immediately.

WARM POTATO SALAD WITH SWISS CHEESE AND GARLIC SAUSAGE

Steps:

• Make the vinaigrette: In a small bowl, whisk together Dijon mustard and white wine vinegar, then slowly whisk in olive oil in a thin stream. Blend the mixture until smooth.
• Boil potatoes in water with garlic sausage until the potatoes are slightly crunchy at the center. While the potatoes are cooking, boil chicken stock and white wine until it is reduced to a scant 1/2 cup. Remove potatoes from water, drain, and while they are still warm, cut them into 1/8-inch- thick slices. Arrange slices on a platter, season with salt and pepper, pour the reduction over the potatoes, then turn the potatoes over and repeat the process. Allow the potatoes to absorb the reduction for 5 minutes. Cut the garlic sausage into thin rounds, and then alternate slices of potato with slices of garlic sausage for presentation.
• For the garnish: Combine tarragon, chives, parsley and Swiss cheese bits. Sprinkle this on the potatoes and sausage first, then drizzle the vinaigrette on top.
• For an alternate presentation, the potatoes and sausage can also be placed in a bowl on top of greens, then topped with the garnish and the vinaigrette.
• Wine: A very young Beaujolais Village from Georges DuBoeuf

SWISS CHEESE & POTATO SALAD

Steps:

• Cube the swiss cheese and cooked potatoes.
• In seperate bowl, combine salt, pepper, dressing, and onion.
• Combine well.
• Add mixed dressing to potato and swiss cheese.
• Refrigerate for about 1-2 hours before serving.