Spicy cheese salad

Ingredients for 6 servings:

• 200 g mayonnaise
• 400 g Gouda, cut into cubes
• 3 slice(s) pineapple, from the can
• 20 small olives stuffed with peppers
• 1 tbsp dill tips, frozen or dried
• 1 tbsp pineapple juice, from the can
• Salt
• Pepper, white

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 10 minutes

with pineapple and olives, secret recipe

Whisk the mayonnaise with the juice, dill, salt, and pepper until smooth. Cut the pineapple into small pieces and slice the olives. Mix the mayonnaise and Gouda cubes into the mayonnaise. Let it sit in the refrigerator for 1-2 hours. Other cheeses are also suitable, such as Wilstermarsch, mild Havarti, Butterkäse, or English Cheddar. The cheese shouldn’t be too spicy or sharp! I eat the salad for breakfast and dinner. The recipe is at least 37 years old; that’s when I first ate it. Before the cheese saleswoman retired, I managed to get the recipe out of her. I enjoy making it again and again, even though I’m the only one in my family who eats it. I’m addicted to the salad (as is the case with foods from childhood…).