Place potatoes in large saucepan. Add cold water to cover potatoes. Bring to a boil; reduce heat. Cover and gently boil 15 to 20 minutes or until fork-tender. Drain and cool 15 minutes.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
This Loaded Potato Salad will be a crowd-pleaser at your summer picnic or barbecue! It's filled with cream cheese, sour cream, and potatoes, and it's topped with bacon, Cheddar cheese, and chives.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 2 lbs. small B-size red potatoes | ||
| ½ c. Hy-Vee sour cream | ||
| ⅓ c. Hy-Vee mayonnaise | ||
| 3 tbsp. Hy-Vee heavy whipping cream | ||
| 1 tbsp. Gustare Vita white wine vinegar | ||
| ½ tsp. Hy-Vee salt | ||
| ½ tsp. Hy-Vee ground black pepper | ||
| 1 c. Hy-Vee shredded sharp Cheddar cheese, divided | ||
| 6 slice(s) Hy-Vee sweet smoked thick sliced bacon, crisp-cooked and crumbled; divided | ||
| 4 tbsp. fresh chives, chopped; divided |
Things To Grab
- Large saucepan
- Fork
- Large bowl
- Large serving bowl
Directions
Stir together sour cream, mayonnaise, whipping cream, vinegar, salt, and black pepper in large bowl.
Cut warm potatoes into 1-inch pieces; add to sour cream mixture. Cover and refrigerate at least 1 hour or up to 2 days.
To serve, add 3/4 cup cheese, 1/4 cup bacon crumbles, and 3 tablespoons chives to potato salad; gently stir until combined. Transfer to serving bowl; top with remaining cheese, bacon, and chives.
Nutrition facts
Servings
290 Calories per serving
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 40mg
- Sodium: 520mg
- Total Carbohydrates: 20g
- Protein: 9g
Daily Values
0%
Iron 6%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 10%