large Russet or Yukon Gold potatoes
cup sour cream
cup shredded cheddar cheese
cup freshly chopped chives, divided
strips of bacon (6 for the salad and 2 for topping) cooked and crumbled
tsp black pepper
salt to taste
In a small bowl, mix together your mayonnaise, and sour cream. Make sure the two are completely combined and then add half of the chives, cheese, and pepper. Taste mixture to see if you prefer some salt. Let chill in fridge for a bit. Meanwhile, peel and cube your potatoes in to bite size pieces. Put in a large pot, cover with water, and boil until fork tender. About 20 minutes. When potatoes are ready, drain and let cool just a bit. Let them cool a lot if you plan to serve chilled. Put potatoes in a large bowl or dish and combine with sour cream mixture. Fold in most of your crumbled bacon. Top with remaining half of chives and remaining crumbled bacon.