Ingredients:
- 4 large russet potatoes
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup shredded sharp cheddar cheese
- 4 tablespoons stone-ground or yellow mustard (adjust to taste)
- 1/4 cup freshly chopped chives (divided)
- 8 thick slices bacon, cooked crispy and chopped (reserve some for topping)
- Salt and freshly ground black pepper to taste
Instructions:
In a large mixing bowl, whisk together mayonnaise, sour cream, and mustard until smooth. Stir in 3/4 of the chopped chives, salt, and pepper. Add shredded cheddar cheese and most of the chopped bacon (reserve some for garnish). Cover and refrigerate for 30 minutes to let flavors meld.
Meanwhile, peel and cut the potatoes into bite-sized cubes. Boil them in salted water until fork-tender, about 10-12 minutes. Drain and let cool slightly.
Gently fold the cooked potatoes into the chilled dressing mixture until evenly coated. Transfer to a serving dish and garnish with the remaining bacon and chopped chives.
Enjoy this creamy, cheesy, and bacon-loaded potato salad as the ultimate side dish for BBQs, picnics, or weeknight dinners!
