Creamy Cranberry Potato Salad

This potato salad recipe was shared by Chef Chad at Par Caterers.

A summer staple with a twist! Creamy Cranberry Potato Salad served at the US senior Open at Sentry World in Stevens Point, WI in 2023.

Wisconsin is the nation’s leading producer of cranberries and is one of the leading potato-producing states. At ‘Experience Wisconsin’ they’ve combined the two for people to enjoy.

“Agriculture is one of the very important areas here, and so they brought the cranberry growers, and they brought the potato growers. In fact, they made this special salad with the two together,” said Dianne Somers, financier for Plover River Farms.

“Which is a great mash up if you will, of potatoes and cranberries. It was a really delicious treat for me, and I snacked on some this morning,” said Heidi Slinkman, business manager at Gaynor Cranberry.

INGREDIENTS

• 5 lbs Wisconsin Grown Russet Potatoes

• 1/2 cup Julienne Red Peppers

• 1/2 cup Diced Celery

• 1/2 cup Wisconsin Grown Diced Cranberry

• 1/2 cup Toasted Walnut Pieces

• 1/3 cup Chopped Green Onion

• 24 oz Sour Cream

• Salt/Pepper to Taste

INSTRUCTIONS

• Wash/clean potatoes so all dirt is removed.

• Place whole potatoes on baking tray.

• Coat potatoes with mix of 1/4 cup oil, 1tbsp kosher salt & 1tsp black pepper.

• Bake in 375-degree oven for 35-45 minutes (until fork tender).

• Cool overnight.

• Cut potatoes into quarters (lengthwise) then into bite-sized pieces & place into a large mixing bowl.

• Add red pepper, celery, cranberry, walnut, green onion, sour cream & S/P.

• Mix until incorporated.

• Add a few dried cranberries as garnish and Enjoy!