Wisconsin Cheese Curd Potato Salad

May 11, 2023May 11, 20230 15

Wisconsin Cheese Curd Potato Salad recipe for a delicious summer side dish

by The Chefin Salad

Prep

15 min

Cook

20 min

Ready In

35 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

488

Sugar

Fat

43g

Wisconsin Cheese Curd Potato Salad is a twist on the classic potato salad, using Wisconsin cheese curds and mustard to add a tangy flavor and creamy texture to the dish. The cheese curds are a nod to Wisconsin's dairy industry and a local favorite. This easy summer side dish is perfect for outdoor gatherings, picnics, or as part of a barbecue spread and is sure to be a crowd-pleaser.

Instructions

1.	Wash and boil the potatoes until tender. Let cool.
2.	Cut the potatoes into small chunks and put them into a large bowl.
3.	Add chopped onion and cheese curds.
4.	In a separate bowl, mix together mayonnaise, yellow mustard, and seasoned salt.
5.	Add the mayo mixture to the potato mixture and stir to combine.
6.	Add sliced hard-boiled eggs.
7.	Season with black pepper to taste.
8.	Cover and refrigerate until ready to serve.

PROS

This potato salad is creamy and cheesy, with a tangy flavor from the mustard and a crunch from the onion, making it a crowd-pleaser at any barbecue or potluck.

It’s easy to make and can be prepared in advance.

CONS

The mayonnaise in this salad makes it high in calories and fat, so it should be enjoyed in moderation or as an occasional treat.

It’s also not suitable for those with dairy allergies, as it contains cheese curds.

HEALTH & BENEFITS

Potatoes are a good source of energy, fiber, and vitamins C and B6.
Cheddar cheese curds are a good source of calcium and protein.
Mustard is low in calories and contains antioxidants that may have anti-inflammatory effects.
However, the high fat and calorie content of mayonnaise means this dish should be enjoyed in moderation and as part of a balanced diet.

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