4 large Russet potatoes
1/4 cup mayonnaise
1/2 cup sour cream
1/2 cup grated cheddar cheese
1/4 cup freshly chopped chives, divided
8 strips of bacon (6 for the salad and 2 for topping) cooked and crumbled
salt and pepper to taste
Serves 4 - 6
In a small bowl, thoroughly mix together mayonnaise, and sour cream. Add cheddar cheese, half of the chives, 6 pieces of crumbled bacon, salt and pepper. Place in the 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 about 20 minutes. Don't over boil or they will end up too mushy.
When potatoes are ready, drain and let cool completely. Put potatoes in a large bowl and add the sour cream mixture. Top with remaining chives and remaining crumbled bacon.