Warm Loaded Potato Salad

Best Foods
Warm Loaded Potato Salad


2 pounds yukon gold potatoes (5 to 6 medium, peeled and cut into 3/4-inch chunks)
3/4 cup Hellmann's® or Best Foods® Mayonnaise
1/4 cup sour cream
1/4 cup red onion (finely chopped)
1 cup shredded cheddar cheese (about 4 oz.)
2 eggs (hard-cooked, chopped)
2 green onions (chopped, optional)
4 slices bacon (crisp-cooked and crumbled)
1 teaspoon apple cider vinegar


1Cover potatoes with water in 4-quart saucepot and bring to a boil over medium-high heat. Reduce heat to low and simmer 10 minutes or until potatoes are tender; drain and cool slightly.
2Combine Hellmann's® or Best Foods® Real Mayonnaise, sour cream, vinegar, 3/4 cup cheese, bacon, red onion, hard cooked eggs, green onions and cider vinegar in large bowl. Add potatoes and toss gently. Serve warm or at room temperature. Garnish with remaining 1/4 cup cheese.
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