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Friday, 09 July 2010 16:25

Wisconsin, USA, July 2010 — Here’s some delicious summer news from the dairy farm families of Wisconsin, and the Wisconsin Milk Marketing Board. Few dishes say summer more eloquently than potato salad. Comfortably at home next to a burger, fried chicken or picnic sandwich, potato salad helps define the meal. To make a good thing even better, don't forget the cheese. While cheese and potatoes are natural partners in many hot dishes--scalloped potatoes, potato soup or cheese-topped baked potatoes, for instance--cold potato salads infrequently boast the cheesy boost. What a shame. Here’s a way to correct that dire situation with this friendly Family-Style Potato Salad, complete with Wisconsin cheese options, that appeals to all ages. Copy at your leisure: Family-Style Potato Salad with Wisconsin Cheese Servings: 8 large Ingredients: 2 pounds red boiling potatoes 3/4 cup sour cream 1/4 cup mayonnaise 1/4 cup coarse-grain or spicy brown mustard 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 8 ounces Wisconsin Muenster, Brick, or Havarti cheese, diced 1/4 cup chopped chives or red onion 1/4 cup plus 2 tablespoons chopped parsley (reserve 2 tablespoons) 2 hard-cooked eggs, chopped (optional) 1/4 cup crumbled, crisply-cooked bacon Cooking Directions: Simmer potatoes in salted water to cover until tender, 20 to 25 minutes, depending on size of potatoes. Drain; rinse with cold water to stop the cooking, and cool potatoes. Peel, if desired, and cut into 3/4-inch chunks. In large bowl, combine sour cream, mayonnaise, mustard, salt, and pepper, mix well. Add potatoes, cheese, chives, and 1/4 cup of parsley, toss well. Stir in eggs, if desired. Cover and chill at least 2 hours or up to 8 hours before serving. To serve, sprinkle with the bacon and the reserved 2 tablespoons of parsley. Enjoy. SOURCE: Wisconsin Milk Marketing Board