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Jersey Freshcipes Loaded Potato Salad

Jersey Freshcipes Loaded Potato Salad

Jersey Freshcipes Loaded Potato Salad
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Jersey potatoes are slightly mashed then combined with a host of Jersey Fresh vegetables like fresh scallions, kale, and carrots.


5 lbs Jersey Fresh red potatoes
1 1/3 cups Jersey Fresh scallions, sliced
1 cup, packed, Jersey Fresh kale leaves, finely chopped 
1/2 cup Jersey Fresh carrot, shredded 
1 cup cooked, crumbled bacon
8 oz. shredded cheddar cheese
3/4 cup mayonnaise
1/4 cup sour cream
3/4 teaspoon salt
1/4 teaspoon ground black pepper




  1. Scrub the potatoes clean, leaving the skins on.  Dice the potatoes into bite size pieces.  Boil until fork tender being careful not to overcook. Drain.  Rinse under cold water. Shake colander to remove as much water as possible. 

  2. Place into a large bowl. Using a handheld potato masher, roughly mash 1/3 of the potatoes.  Stir the potatoes (mashed & unmashed) together.

  3. Add in the sliced scallions, chopped kale, shredded carrot, crumbled bacon, and cheddar cheese; fold together.

  4. In a separate bowl stir together the mayonnaise, sour cream, salt, and pepper. 

  5. Stir the mixture into the potato salad, gently folding until combined.

  6. Serve immediately or chill for at least 3-4 hours (covered)


Recipe submitted by Kim Van Dunk of Life in the Van

Print Recipe Only

Jersey Freshcipes Loaded Potato Salad
This is a QR Code
Scan here to get
this recipe on
your phone

Jersey potatoes are slightly mashed then combined with a host of Jersey Fresh vegetables like fresh scallions, kale, and carrots.


5 lbs Jersey Fresh red potatoes
1 1/3 cups Jersey Fresh scallions, sliced
1 cup, packed, Jersey Fresh kale leaves, finely chopped 
1/2 cup Jersey Fresh carrot, shredded 
1 cup cooked, crumbled bacon
8 oz. shredded cheddar cheese
3/4 cup mayonnaise
1/4 cup sour cream
3/4 teaspoon salt
1/4 teaspoon ground black pepper




  1. Scrub the potatoes clean, leaving the skins on.  Dice the potatoes into bite size pieces.  Boil until fork tender being careful not to overcook. Drain.  Rinse under cold water. Shake colander to remove as much water as possible. 

  2. Place into a large bowl. Using a handheld potato masher, roughly mash 1/3 of the potatoes.  Stir the potatoes (mashed & unmashed) together.

  3. Add in the sliced scallions, chopped kale, shredded carrot, crumbled bacon, and cheddar cheese; fold together.

  4. In a separate bowl stir together the mayonnaise, sour cream, salt, and pepper. 

  5. Stir the mixture into the potato salad, gently folding until combined.

  6. Serve immediately or chill for at least 3-4 hours (covered)


Recipe submitted by Kim Van Dunk of Life in the Van

Full Recipe Page