Wisconsin Cheese Curd Potato Salad The Best Recipes
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| Wisconsin Cheese Curd Potato Salad |
"As a native Wisconsinite, I love cheese curds. I also love potato salad. Cheese curds are one of those food objects that you won't find in all grocery shops nationwide, however you can substitute with chunks of cheddar cheese. "
Ingredients :
- eight red potatoes
- half onion, chopped
- 6 oz. Cheddar cheese curds, diced
- 1 half of cups mayonnaise
- 2 tablespoons organized yellow mustard
- 1 teaspoon pro salt
- 2 tough-boiled eggs, sliced
- black pepper to flavor
Instructions :
| Prep : | Cook : 8M | Ready in : 2H50M |
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- Place the potatoes into a large pot and cowl with salted water. Bring to a boil over excessive warmth, then reduce heat to medium-low, cover, and simmer until gentle, approximately 20 mins. Drain and permit to steam dry for a minute or . Let the potatoes cool sufficient to handle, and peel; allow the potatoes to chill very well. Cut into chunk-size portions.
- In a bowl, combine the potatoes, onion, cheese curds, mayonnaise, yellow mustard, and seasoned salt; blend very well. Top the potato salad with difficult-boiled egg slices and sprinkle with black pepper. Refrigerate at least 2 hours before serving.
Notes :
- Make sure the potatoes are completely cooled earlier than adding the cheese. Crumbled fried bacon or bacon bits might be correct in this recipe. Substitute creamy salad dressing (such as Miracle Whip®) for mayonnaise, if preferred; Also, try 1/2 cup mayo and 3/4 cup ranch dressing, in preference to all mayo. Green onion can be added as a garnish as properly.
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