Wash and cut the potatoes into bite-sized pieces.
Cover with water and boil until fork tender, about
20-25 minutes. Do not overcook!
Drain and cool the potatoes. I put them in a
separate bowl and once they cooled enough I put
them in the fridge to cool all the way. This gave
them an excellent texture and prevented the dairy
ingredients from getting hot or the cheese from
melting. If you are serving this salad hot then
you don’t need to cool the potatoes, just skip
step 2!
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 – I use a
pepper grinder and a sea salt grinder for
EVERYTHING so I never know exactly how much of
either I put in. I think the taste is far superior
to just using regular table salt and pepper.
Top with extra shredded cheese and bacon and
serve!
|