Wisconsin Cheese Curd Potato Salad Recipe - Allrecipes.com
Wisconsin Cheese Curd Potato Salad Recipe
  • READY IN ABOUT 3 hrs

Wisconsin Cheese Curd Potato Salad

Recipe by  

"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. "

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • COOK

    20 mins

    2 hrs 50 mins


  1. 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.
  2. 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.
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  • 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.

Reviews More Reviews

May 28, 2012

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 for too much of both mayonnaise and mustard. How much you use however, should depend upon what "8 red potatoes" means to you. In my case, using tiny red potatoes in an amount that approximated what the submitter must have had in mind, I used a cup of mayo, a half cup of sour cream and just 1 T. of mustard which I found to be perfect. I also added fresh dill, green onion and celery for that proverbial "crunch." I coarsely chopped the eggs and added them right into the potato salad along with some cooked, crumbled bacon. Jane's Krazy Mixed Up Salt and Lawry's Seasoning Salt gave it a little boost. Catchy title and idea but it needs more than that.

Jun 04, 2011

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 mustard taste, which I like, but others might want to tone it down abit. You could also cut back on the mayo. I think 1 cup would be enough. Other than the cheese curds, it is a good, basic potato salad. I will keep it for those picnics where people want to have a sack of cheese curds to eat with their beer!


5 Ratings

May 31, 2012

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.

May 25, 2012

I don't have the luxury of having access to authentic Wisconsin cheese curds (oh how I wish I did) so I cut some cheddar into small cubes. I cut the recipe in half and used one large Russet potato. This will be something that I make again this summer. Thanks.


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  • Calories
  • 437 kcal
  • 22%
  • Carbohydrates
  • 9.5 g
  • 3%
  • Cholesterol
  • 91 mg
  • 30%
  • Fat
  • 41.4 g
  • 64%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 8.3 g
  • 17%
  • Sodium
  • 543 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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