Wisconsin Potato Salad

Jodie Marzett Recipe

By Jodie Marzett marzettjl

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).


Recipe Rating:
 1 Rating
Prep Time:
Cook Time:

Ingredients

5
russet potatoes
1 c
celery, chopped
1 c
cucumbers, diced
1 c
sharp cheddar cheese, cubed
3
hard boiled eggs
2 Tbsp
yellow mustard
1 1/2 c
mayonaise
1 c
sliced radishes
1/2 tsp
lawry's season all
sea salt & pepper, to taste
1 small
white onion, finely chopped
Janet Tharpe

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Directions Step-By-Step

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!

About this Recipe

Course/Dish: Potatoes, Potato Salads
Other Tag: Quick & Easy