Baked Potato Salad

Place the potatoes into a large pot and cover with lightly salted water. Bring to a boil over high heat then reduce heat to medium-low cover and simmer until just tender about 15 minutes. Drain the potatoes and allow to cool to room temperature. Dice once cooled.

Place the bacon in a large deep skillet and cook over medium-high heat turning occasionally until evenly browned about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Allow to cool and crumble the bacon into a large bowl.

Place the cooled potatoes into the bowl with the bacon and mix in the sour cream mayonnaise Cheddar cheese chives salt and pepper. Refrigerate overnight before serving.