Chunky Cheese and Potato Salad

 

2 pounds small red potatoes, quartered (about 6 cups)
8-ounce package shredded cheddar cheese (2 cups)
1 1/2 cups sliced celery
1 cup sweet red bell pepper, cut into 1-inch chunks
1/2 cup sliced green onions (scallions)
3/4 cup bottled Italian salad dressing

In a large saucepan, place potatoes with enough water to cover. Bring to a boil; reduce heat and cook until tender, about 10 minutes. Drain potatoes; cool to room temperature.

Meanwhile, in a large bowl, combine cheese, celery, bell pepper and green onions, stir in potatoes. Toss with salad dressing to coat. Serve immediately or cover and refrigerate until ready to serve. Makes 6 servings.

Copyright 1995, The Associated Press