Side Dish:

WISCONSIN CHEDDAR POTATO SALAD

T his is a very old family recipe from my early years living in America's Dairyland!

5 pounds    Red Skinned Potatoes, 3/4" dice

8 ounces    Cheddar Cheese, shredded

3 each       Hard Cooked Eggs, chopped

2 ounces    White Onions, finely chopped

4 TB.           Fresh Chives, minced

2 TB.          Salad Supreme, "McCormick's"®

1 tsp.          White Pepper, ground

2 tsp.          Season Salt

3 TB.           Pourable Mustard, "French's"®

3 cups          Mayonnaise, "Hellmann's"®

Cook the potatoes till just done, cool immediately. Put the potatoes into a large stainless bowl, combine all the ingredients with the cooled potatoes. Mix well, stirring to combine the salad very well. Cover and chill for at least 4 hours before serving.

Enjoy

Chef Richard

Educator of "Que"

Comments

[how to cook lamb]

I have been finding the best side dish for my Lamb Recipe right here. Can you suggest one?