Wisconsin Cheese Curd 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 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 Red Potato Salad

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

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