• 2 pounds red or brown all-purpose potatoes
• 2 tablespoons white wine vinegar
• Salt and freshly ground pepper to taste
• 2 cups Gruyere or Swiss cheese, cut into ¼" cubes
• 2 cups diced celery
• Green-leaf lettuce leaves
• ½ cup coarsely chopped walnuts, lightly toasted

  Dressing

• 1 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce

Directions

When cool enough to handle, peel and cut into ¼" cubes. Place the cubes in a large bowl. Sprinkle with vinegar, salt and pepper and let cool. Add the cheese and celery to the potatoes. Toss gently.

To make the dressing, stir together the mayonnaise, mustard, and Worcestershire sauce in a small bowl.
Add the dressing to the potato mixture and stir gently but thoroughly.

Line a bowl with the lettuce leaves. Pile the potato mixture on the greens and sprinkle with the walnuts.
Cover and refrigerate for up to 2 days. Serve chilled.

*For best results use fresh ingredients.