Wisconsin Potato Salad
WISCONSIN POTATO SALAD
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|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|
Washington, DC (pop. 601,723)
Member Since Oct 2010
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).
peel and wash potatoes. Cut into large chunks and boil until soft. Drain water and set aside to cool.
While potatoes are cooling, cut up celery, cucumbers, onion, radishes and cheese, and place on top of potatoes in large bowl
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.
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!