8 medium russet potatoes
1 cup sour cream
1/2 cup mayonnaise
1 package of bacon, cooked and crumbled
1 small onion, chopped
chives, to taste
1 1/2 cups shredded cheddar cheese
salt and pepper to taste
1. Wash and cut the potatoes into bite-sized pieces. Cover with water and boil until fork tender, about 20-25 minutes. Do not overcook!
2. Drain and cool the potatoes. If you are serving this salad hot then you don’t need to cool the potatoes, just skip step 2!
3. Mix the mayo and sour cream together in a bowl. Add to the potatoes, then add the onions, chives, and cheese. Salt and pepper to taste.
4. Top with extra shredded cheese and bacon and serve.