4 large russet potatoes 1/2 cup mayonnaise 1/2 cup sour cream 1/2 cup shredded extra sharp cheddar 1/4 cup chopped chives, divided (I used 2 tablespoons dried chives) 8 strips thick cut bacon, cooked crisp and chopped Salt and fresh cracked black pepper
In a medium bowl whisk together the mayonnaise and sour cream until well mixed. Add 3/4 of the chopped chives along with some salt and pepper. Whisk to mix. Fold in the cheese and bacon. Cover and chill for thirty minutes.
Peel and cube the potatoes into 1/2″ pieces. Cook the potatoes in salted water until fork tender. Drain and cool slightly. Fold the cooked potatoes into the chilled dressing. Garnish with the remaining chives. I recommend serving this warm or at room temperature because it’s not as good cold.