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.