| 4 lrg. Russet, or Yukon Gold Potatoes | 1/4 c. Freshly Chopped Chives, divided |
| 1/4 c. Mayonnaise | 8 strips of Bacon, cooked and crumbled |
| 1/2 c. Sour Cream | 1 tsp. Black Pepper |
| 1/2 c. Shredded Cheddar Cheese | Salt to taste |
In a small bowl, mix together your mayonnaise and sour cream. Make sure they 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 large pot, cover with water, and boil until fork tender. About 20 minutes. If they cook too long, you’ll end up with more of a mashed consistency when you mix them with sauce.
When potatoes are ready, drain and let cool just a bit. 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.
