Wisconsin Potato and Vegetable Growers Association

Par Caterers Wisconsin Potato & Cranberry Salad

Par Caterers Wisconsin Potato & Cranberry Salad

Dana Rady
A light and delicious Wisconsin potato salad that brings in the tartness of Wisconsin cranberries! The recipe is courtesy of Par Caterers and was served at the US Senior Open at SentryWorld in Stevens Point in 2023.
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Course Salad, Side Dish
Cuisine American
Servings 10 -12


  • 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


  • 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!
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