Wisconsin Cheese Curd Potato Salad Recipe
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Wisconsin Cheese Curd Potato Salad


Potato salad, Wisconsin-style, is made with cheese curds. It would make a great side dish for brats.


  • 8 red potatoes
  • 1/2 onion, chopped
  • 6 ounces Cheddar cheese curds, diced
  • 1 1/2 cups mayonnaise
  • 2 tablespoons prepared yellow mustard
  • 1 teaspoon seasoned salt
  • 2 hard-boiled eggs, sliced
  • black pepper to taste


  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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Nutritional Information

Wisconsin Cheese Curd Potato Salad

Servings Per Recipe: 8
Amount Per Serving
Calories: 437
% Daily Value *
Total Fat: 64 %
Saturated Fat:
Cholesterol: 30 %
Sodium: 22 %
Potassium: 7 %
Total Carbohydrates: 3 %
Dietary Fiber: 4 %
Protein: 17 %
Vitamin A:
Vitamin C:
Vitamin B6:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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