Ingredients2 h 50 m servings 437 cals
- 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.
- Cook's Note
- 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®) 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.
Per Serving: 437 calories; 41.4 g fat; 9.5 g carbohydrates; 8.3 g protein; 91 mg cholesterol; 543 mg sodium. Full nutrition
ReviewsRead all reviews 4
This was interesting to try for its novelty of the Wisconsin cheese curds, but other than that it had little else going for it. Three stars is being generous for a basic potato salad that calls...
Made it as written. Honestly, unless you are from Wisconsin or somewhere else where cheese curds are a big thing, you could substitute cubed or shredded cheddar cheese. The dressing has a strong...
This was good. I used small cubes of shredded Sharp cheddar and left the skins on the potatoes. I also chopped the egg up and mixed it in.