Best Wisconsin Potato Salad Recipes
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 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
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 POTATO SALAD
Growing my own veggies in the summer, I always had leftovers. It forced me to try new things in old recipes. This is a "Wisconsin" recipe because we love our quality cheese, and when added to this recipe it's always a hit! Play around with the amount of mayo and mustard (more if you want creamier potato salad, less if you prefer...
Provided by Jodie Marzett
Categories Potato Salads
Time 40m
Number Of Ingredients 11
Steps:
- 1. peel and wash potatoes. Cut into large chunks and boil until soft. Drain water and set aside to cool.
- 2. While potatoes are cooling, cut up celery, cucumbers, onion, radishes and cheese, and place on top of potatoes in large bowl
- 3. Halve the boiled eggs, removing yolks and placing in small dish. Add mustard, mayonnaise, salt, pepper and Lawry's Season All to eggs and whip until smooth.
- 4. Place mayo/egg mixture on top of veggies and mix together. Chill for at least an hour to allow the flavors to blend before serving. Enjoy!
OLD-FASHIONED WISCONSIN GERMAN POTATO SALAD | MANDY'S RECIPE BOX
This Old-Fashioned Wisconsin German Potato Salad from RecipeLion takes this classic deli salad and adds a smoky, savory twist from a little bit of bacon. Take it to your next potluck, and it'll be the talk of the buffet table.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Peel and cut potatoes into ¼ inch slices. In a large pot, cover the potatoes with water and bring to a boil over high heat, lower heat to medium and cook about 20 minutes or until just fork-tender. Drain.
- While potatoes cook, place bacon into a large skillet and brown until crispy. Use a slotted spoon to remove bacon pieces and set aside. Pour out all but 2 tablespoons of the bacon fat. Over medium heat, cook onion and celery in the skillet for about 5 minutes or until they begin to turn translucent.
- Combine flour, sugar, salt and pepper in a small bowl and mix well. Pour over the onion/celery mixture and stir for 1 minute to cook the flour, then add the water and vinegar and continue stirring over medium low heat for about 2 minutes it will thicken and become syrupy.
- Add the drained potatoes to the pan and toss gently to coat with the dressing, then add the bacon (reserving some for garnish) and toss again very gently to keep the potato slices intact.
- Serve while warm or at room temperature, garnished with reserved bacon pieces and some celery leaves.
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