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

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