June Recipes

Loaded Potato Salad

Bowl of Loaded Potato Salad being served
Hands On:
20 minutes
Total Time:
110 minutes


  • 2 lb small B-size red potatoes
  • ½ cup Hy-Vee sour cream
  • ⅓ cup 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 cup 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
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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.
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 ¾ cup cheese, ¼ 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

Serves: 8
Amount Per Serving
% Daily Value*
Total Fat: 20g 26%
Saturated Fat: 8g
Trans Fat: 0g
Cholesterol: 40mg 13%
Sodium: 520mg 23%
Total Carbohydrate: 20g 7%
Dietary Fiber: 2g 7%
Sugars: 3g 6%
Protein: 9g 18%

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