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wisconsin potato salad

(1 rating)
marzettjl avatar
Recipe by
Jodie Marzett
@marzettjl
Washington, DC

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).

(1 rating)
prep time 10 Min
cook time 30 Min

Ingredients For wisconsin potato salad

  • 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 sm
    white onion, finely chopped

How To Make wisconsin potato salad

  • 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!
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