Wisconsin Cheese Curd Potato Salad Recipe

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.