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4 large Russet or Yukon Gold potatoes 1/4 c. mayonnaise 1/2 c. sour cream 1/4 c. freshly chopped chives, divided 1/2 c. shredded Cheddar cheese 8 strips bacon (6 for the salad and 2 for the topping), cooked and crumbled 1 tsp. black pepper salt to taste In a small bowl, mix together mayonnaise and sour cream. Make sure the two are completely combined and then add half the chives, cheese and pepper. Taste mixture to see if you prefer some salt (I usually add a dash or two). Let chill in fridge for a bit. Peel and cube potatoes into bite size pieces. Put in a large pot; cover with water and boil until fork-tender, about 20 minutes. (Keep an eye on them. If cooked too long, you'll end up with mashed potatoes when you mix with sauce.) When potatoes are ready, drain and let cool just a bit. (Let them cool a lot if you plan to serve chilled.) Put potatoes in a large bowl or dish; combine with sour cream mixture. Put chives, bacon crumbles and cheese on top. Serves 4 to 6. Double ingredients if you need a larger serving. Note: I use real bacon bits instead of strips of bacon; it is quicker. I also use green onions instead of chives. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |