Baked Potato Salad

Baked Potato Salad      

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. 

Serves 6-8