Wisconsin Potato Salad

Wisconsin Potato Salad

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Jodie Marzett

By
@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).

Rating:

★★★★★ 1 vote

Comments:
Prep:
10 Min
Cook:
30 Min

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

How to Make Wisconsin Potato Salad

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!

Printable Recipe Card

About Wisconsin Potato Salad

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



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