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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

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| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red potato	8			2540.1203	576.9702	68.5832	5.0802
onion	1/2		chopped	32.0	7.472	0.88	0.08
cheddar cheese curd	6	ounces	diced	151.3	0.0	33.66	0.85
mayonnaise	1 1/2	cups		1256.28	0.0	1.2876	139.2
yellow mustard	2	tablespoons	prepared	18.0	1.749	1.122	1.002
salt	1	teaspoon	seasoned	-	-	-	-
hard egg	2		sliced boiled	151.3	0.0	33.66	0.85
black pepper	to taste			0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.