How to Make Wisconsin Cheese Curd Potato Salad - A Step-by-Step Guide

When it comes to classic American comfort foods, potato salad is definitely at the top of the list. And when you add in one of Wisconsin's most famous culinary exports—cheese curds— you've got yourself a truly winning combination. This Wisconsin Cheese Curd Potato Salad recipe takes the traditional potato salad to a whole new level of deliciousness. With the addition of squeaky cheese curds, this salad is sure to be a hit at any potluck, picnic, or summer barbecue.

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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

Information

  • Cook Time: 20 mins
  • Additional Time: 2 hrs 30 mins
  • Total Time: 2 hrs 50 mins
  • Servings: 8
  • Yield: 8 servings

  • 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

    437 cal.

    • Total Fat: 41g
    • Saturated Fat: 10g
    • Cholesterol: 91mg
    • Sodium: 543mg
    • Total Carbohydrate: 10g
    • Dietary Fiber: 1g
    • Total Sugars: 2g
    • Protein: 8g
    • Vitamin C: 4mg
    • Calcium: 175mg
    • Iron: 1mg
    • Potassium: 244mg