wisconsin potato salad
(1 rating)
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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 a drier version).
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(1 rating)
prep time
10 Min
cook time
30 Min
Ingredients For wisconsin potato salad
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5russet potatoes
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1 ccelery, chopped
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1 ccucumbers, diced
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1 csharp cheddar cheese, cubed
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3hard boiled eggs
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2 Tbspyellow mustard
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1 1/2 cmayonaise
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1 csliced radishes
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1/2 tsplawry's season all
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sea salt & pepper, to taste
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1 smwhite onion, finely chopped
How To Make wisconsin potato salad
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1peel and wash potatoes. Cut into large chunks and boil until soft. Drain water and set aside to cool.
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2While potatoes are cooling, cut up celery, cucumbers, onion, radishes and cheese, and place on top of potatoes in large bowl
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3Halve 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.
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4Place 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!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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