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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
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.

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