Wisconsin Cheese Curd Potato Salad recipe

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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

Nutrition Info

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
servingSize: -
sodium: 543.2 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

8 servings

Recipe Note

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.

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