Wisconsin Potato Salad Recipes

WISCONSIN POTATO SALAD

Steps:

• 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!

GRANDMA'S POTATO SALAD

Steps:

• Place potatoes in a stockpot and cover with water. Bring to a boil. Reduce heat; cover and cook until tender, 15-20 minutes. Drain. When cool enough to handle, peel and slice potatoes; cool completely., For the dressing, in the top of a double boiler or metal bowl over barely simmering water, heat 1 cup water, butter and vinegar until butter is melted. In a small bowl, beat eggs; add sugar and cornstarch. Add to butter mixture; cook and stir until thickened, 5-7 minutes. Transfer to a large bowl; cool completely. , In a small bowl, beat cream until stiff peaks form. Stir Miracle Whip into cooled dressing mixture; fold in whipped cream. Stir in onion, green onions, salt and pepper. Add potatoes; toss lightly to combine. Refrigerate, covered, until chilled., To serve, top with hard-boiled eggs; sprinkle with paprika.