Baked Potato Salad

Recipe View 15 mins Assemble your mise en place: Peel and cube the potatoes; gather and measure out all other ingredients. (5 minutes)

Recipe View 10 mins Boil the potatoes: Place potatoes in a large pot, cover with generously salted water, and bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are fork-tender, about 12-15 minutes. Drain thoroughly and set aside to cool slightly. (20 minutes)

Recipe View 5 mins Cook the bacon: While potatoes are boiling, cook bacon in a large skillet over medium-high heat, turning occasionally, until crisp. Approximately 8-10 minutes. Transfer bacon to a paper towel-lined plate to drain. Once cool, crumble the bacon. (15 minutes)

Recipe View 2 mins Combine ingredients: In a large bowl, gently combine the slightly cooled, diced potatoes with sour cream, Cheddar cheese, mayonnaise, chives, salt, and pepper. (5 minutes)

Recipe View 4 hrs Incorporate bacon: Add the crumbled bacon to the bowl and gently mix until all ingredients are well combined, being careful not to overmix. (3 minutes)

Recipe View Chill: Cover the bowl tightly and refrigerate for at least 4 hours, or preferably overnight, to allow flavors to meld. (240 minutes)

Recipe View Serve: Before serving, give the potato salad a gentle stir. Garnish with additional chives or crumbled bacon, if desired.