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"