wisconsin potato salad
(1 RATING)
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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prep time
10 Min
cook time
30 Min
method
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yield
Ingredients
- 5 - russet potatoes
- 1 cup celery, chopped
- 1 cup cucumbers, diced
- 1 cup sharp cheddar cheese, cubed
- 3 - hard boiled eggs
- 2 tablespoons yellow mustard
- 1 1/2 cups mayonaise
- 1 cup sliced radishes
- 1/2 teaspoon lawry's season all
- - sea salt & pepper, to taste
- 1 small white onion, finely chopped
How To Make wisconsin potato salad
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Step 1peel and wash potatoes. Cut into large chunks and boil until soft. Drain water and set aside to cool.
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Step 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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Step 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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Step 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!
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