Wisconsin Cheese Curd Potato Salad

Ingredients

• 8 red potatoes
• 1/2 onion, chopped
• 6 ounces Cheddar cheese curds, diced
• 1 1/2 cups mayonnaise
• 2 tablespoons prepared yellow mustard
• 1 teaspoon seasoned salt
• 2 hard-boiled eggs, sliced
• Black pepper to taste

Directions

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.