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.
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
|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
- Large bowl
- Large serving bowl
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.
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 40mg
- Sodium: 520mg
- Total Carbohydrates: 20g
- Protein: 9g