Best 2 Wisconsin Potato Salad Recipes

WISCONSIN CHEESE CURD POTATO SALAD

Wisconsin Cheese Curd Potato Salad image

As a native Wisconsinite, I love cheese curds. I also love potato salad. Cheese curds are one of those food items that you won't find in all grocery stores nationwide, but you could substitute with chunks of cheddar cheese.

Provided by k8ogr8

Categories Salad Potato Salad Recipes Red Potato Salad Recipes

Time 2h50m

Yield 8

Number Of Ingredients 8

Ingredients

8 red potatoes
½ onion, chopped
6 ounces Cheddar cheese curds, diced
1 ½ cups mayonnaise
2 tablespoons prepared yellow mustard
1 teaspoon seasoned salt
2 hard-boiled eggs, sliced
black pepper to taste

Steps:

Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Let the potatoes cool enough to handle, and peel; allow the potatoes to cool thoroughly. Cut into bite-size pieces.
In a bowl, combine the potatoes, onion, cheese curds, mayonnaise, yellow mustard, and seasoned salt; mix thoroughly. Top the potato salad with hard-boiled egg slices and sprinkle with black pepper. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 436.9 calories, Carbohydrate 9.5 g, Cholesterol 91 mg, Fat 41.4 g, Fiber 1.1 g, Protein 8.3 g, SaturatedFat 9.8 g, Sodium 543.2 mg, Sugar 1.7 g

WISCONSIN POTATO SALAD

Wisconsin Potato Salad image

Growing my own veggies in the summer, I always had leftovers. It forced me to try new things in old recipes. This is a "Wisconsin" recipe because we love our quality cheese, and when added to this recipe it's always a hit! Play around with the amount of mayo and mustard (more if you want creamier potato salad, less if you prefer...

Provided by Jodie Marzett

Categories Potato Salads

Time 40m

Number Of Ingredients 11

Ingredients

5 russet potatoes
1 c celery, chopped
1 c cucumbers, diced
1 c sharp cheddar cheese, cubed
3 hard boiled eggs
2 Tbsp yellow mustard
1 1/2 c mayonaise
1 c sliced radishes
1/2 tsp lawry's season all
sea salt & pepper, to taste
1 small white onion, finely chopped

Steps:

1. peel and wash potatoes. Cut into large chunks and boil until soft. Drain water and set aside to cool.
2. While potatoes are cooling, cut up celery, cucumbers, onion, radishes and cheese, and place on top of potatoes in large bowl
3. Halve the boiled eggs, removing yolks and placing in small dish. Add mustard, mayonnaise, salt, pepper and Lawry's Season All to eggs and whip until smooth.
4. Place mayo/egg mixture on top of veggies and mix together. Chill for at least an hour to allow the flavors to blend before serving. Enjoy!