4large russet potatoespeeled and chopped into 1/2 inch pieces
1/2cupextra sharp cheddarshredded
8-12strips baconcooked and crumbled
1tspsalt to taste
1/4tsp pepperto taste
Preheat the oven to 350 degrees F and start a pot of water to boil for the potatoes.
In a large bowl, combine the mayo, sour cream, and most of the chives (you can also use onion if you don't have chives) until well mixed.
Add 1/2 tsp salt (to start) and 1/4 tsp pepper.
Cover and let sit while the bacon and potatoes cook. This lets the flavor of the chives come out more, but if you forget or don't have time, don't worry about it.
Put the bacon in the oven for 15-20 minutes or until done. Set on paper towel to drain grease and crumble.
While the bacon is cooking, boil potatoes until cooked through, but still slightly firm, about 15 minutes. You don't want them turning to mush as you stir everything together, but you don't want them crunchy.
Once the potatoes are "fork tender", drain and let cool for about 10 minutes to almost room temp.
Gently fold the potatoes and most of the bacon into the dressing mix. Taste to see if it needs more salt.