Instructions: Cover the potatoes with cold water, bring to the boil and boil gently for 15 to 20 minutes, depending on the size of the potatoes. Test with the tip of a knife for doneness. Drain in a colander.

When cool enough to handle, peel and cut into 1/4-inch 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, in a small bowl, stir together the mayonnaise, mustard, and Worcestershire sauce. 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.