Baked Potato Salad
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup shredded sharp cheddar cheese
2 tablespoons dried chopped chives, divided
8 strips bacon, cooked crisp and chopped, divided
Salt and freshly ground pepper to taste
4 large russet potatoes
Combine mayonnaise and sour cream together in a medium bowl; stir until blended. Mix in 1 tablespoon chives, the cheddar cheese, and about 3/4 of the bacon, reserving the rest of the bacon and chives for garnish. Cover and refrigerate for at least 30 minutes.
Peel potatoes and cube into 1/2-inch pieces. Cook the potatoes in salted water until fork tender; drain and cool slightly. Place potatoes in a large dish and combine with the dressing mixture. Add salt and freshly ground pepper to taste. Garnish with the remaining 1 tablespoon chives and remaining bacon. Serve warm or chilled.
Combine the mayonnaise, sour cream, chives, cheese, and bacon to make the dressing.
Cook the potatoes until tender, then combine with the dressing mixture. Garnish with remaining chives and bacon.
Even though this dish is called "Baked Potato Salad" the potatoes are boiled; the name comes from all the toppings in the salad that belong on baked potatoes. The recipe says it can be served warm or chilled. We had ours warm with baby back ribs and it was great.