Wisconsin Potato Salad Food
STATE FAIR POTATO SALAD
Categories Salad Potato Side Summer Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 11
Steps:
- Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Drain; transfer to large bowl. Drizzle pickle juices over potatoes and toss gently. Cool to room temperature.
- Whisk mayonnaise, buttermilk, mustard, sugar, and pepper in medium bowl to blend. Pour over potatoes. Add eggs, onion, celery, and pickles and toss gently to blend. Season to taste with salt. (Can be made 8 hours ahead. Chill. Bring to room temperature before serving.)
WISCONSIN CHEESE CURD POTATO SALAD
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.
Provided by k8ogr8
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 2h50m
Yield 8
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 436.9 calories, Carbohydrate 9.5 g, Cholesterol 91 mg, Fat 41.4 g, Fiber 1.1 g, Protein 8.3 g, SaturatedFat 9.8 g, Sodium 543.2 mg, Sugar 1.7 g
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- Peel and cut potatoes into 1/4 inch slices. In a large pot, cover the potatoes with water and bring to a boil over high heat, lower heat to medium and cook about 20 minutes or until just fork-tender. Drain.
- While potatoes cook, place bacon into a large skillet and brown until crispy. Use a slotted spoon to remove bacon pieces and set aside. Pour out all but 2 tablespoons of the bacon fat. Over medium heat, cook onion and celery in the skillet for about 5 minutes or until they begin to turn translucent.
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- Add the drained potatoes to the pan and toss gently to coat with the dressing, then add the bacon (reserving some for garnish) and toss again very gently to keep the potato slices intact.
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3/4 pound russet potatoes, washed 2 tablespoons garlic, minced 1/2 cup mayonnaise 1/2 cup sour cream 2 tablespoons apple cider vinegar 1/4 cup brown sugar
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