Wisconsin Cheese Curd Potato Salad

Wisconsin Cheese Curd Potato Salad

4 Reviews 2 Pics
  • Cook

    20 m
  • Ready In

    2 h 50 m
Recipe by  k8ogr8

“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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Adjust Servings

Original recipe yields 8 servings



  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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Reviews (4)

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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!



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.

Courtney Woods

Courtney Woods

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.

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Amount Per Serving (8 total)

  • Calories
  • 437 cal
  • 22%
  • Fat
  • 41.4 g
  • 64%
  • Carbs
  • 9.5 g
  • 3%
  • Protein
  • 8.3 g
  • 17%
  • Cholesterol
  • 91 mg
  • 30%
  • Sodium
  • 543 mg
  • 22%

Based on a 2,000 calorie diet



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Southern Dill Potato Salad


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