How to Make Wisconsin Cheese And Beer Soup

Wisconsin Cheese Curd Potato Salad

Water while blending to reach smooth consistency.

Recipe Summary Wisconsin Cheese Curd Potato Salad

As a native Wisconsinite, I love cheese curds. I also love potato salad. Cheese curds are one of those food items that you won't find in all grocery stores nationwide, but you could substitute with chunks of cheddar cheese.

Ingredients | Wisconsin Cheese And Beer Soup

8 red potatoes

½ onion, chopped

6 ounces Cheddar cheese curds, diced

1 ½ cups mayonnaise

2 tablespoons prepared yellow mustard

1 teaspoon seasoned salt

2 hard-boiled eggs, sliced

black pepper to taste

Directions

Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Let the potatoes cool enough to handle, and peel; allow the potatoes to cool thoroughly. Cut into bite-size pieces.

In a bowl, combine the potatoes, onion, cheese curds, mayonnaise, yellow mustard, and seasoned salt; mix thoroughly. Top the potato salad with hard-boiled egg slices and sprinkle with black pepper. Refrigerate at least 2 hours before serving.

Make sure the potatoes are completely cooled before adding the cheese. Crumbled fried bacon or bacon bits would be good in this recipe. Substitute creamy salad dressing (such as Miracle Whip(R)) for mayonnaise, if desired; Also, try 1/2 cup mayo and 3/4 cup ranch dressing, instead of all mayo. Green onion could be added as a garnish as well.

Info | Wisconsin Cheese And Beer Soup

cook: 20 mins additional: 2 hrs 30 mins total: 2 hrs 50 mins Servings: 8 Yield: 8 servings

TAG : Wisconsin Cheese Curd Potato Salad

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