Title: Cheese & potato salad
 Categories: Salads, Vegetables, Cheese/eggs
      Yield: 12 Servings
 
      1 lb Red potatoes boil in skin
    1/4 c  French dressing
      8 oz Gruyere cheese, diced
    1/2 c  Diced celery heart
      4    Hard boiled eggs
      3 tb Finely chopped parsley
      2    Slices bacon, crumbled
    1/2 c  Mayonnaise
      1 ts Dijon mustard
           Salt and pepper
           Lettuce leaves, optional
 
  Peel and dice the potatoes while warm.  Sprinkle with dressing and set
  aside to cool. In a mixing bowl combine the potatoes, cheese,
  scallions, celery, three of the eggs, chopped, 2 Tbs parsley and the
  crumbled bacon. Mix the mayo and mustard and add to salad, toss
  gently but well. Season to taste with salt and pepper, cover and
  chill. To serve, mound the salad in a bowl lined with the lettuce
  leaves, sprinkle the top with remaining parsley and the remaining
  egg, which should be finely chopped