Coming up with a potato salad that will please everyone is much harder than you would think. Every person I know has a very firm opinion about what makes potato salad great and don't even get me started on the mustard vs mayo debate. This is one of the few dishes I know that manages to spark an argument every time it hits the table. While my version is mayonnaise based the sour cream gives it a tang that mustard lovers will appreciate. It also doesn't hurt that I've loaded it with shredded cheese, bacon, and chives. Whip up a batch for your next BBQ, picnic, or family gathering; it's sure to be a hit. —Not Starving Yet
Place potatoes in a stockpot, cover with warm water, and boil for 25 minutes or until potatoes are fork tender. Keep in mind that larger potatoes can take as long as 40 minutes to cook. Transfer cooked potatoes to a bowl of ice water and once cool enough to handle remove the skins. Dice potatoes and set aside.
Add bacon to a cold skillet, then set heat on medium. Allow to cook until crispy, periodically flipping so it browns evenly. When cooked to desired level remove and set on a paper towel lined plate to drain. Once cool cut or crumble the bacon and add to diced potatoes.
In a mixing bowl combine mayonnaise, sour cream, chives, kosher salt, and black pepper. Mix well, then add to diced potatoes.
Refrigerate at least 6 hours or preferably overnight. Before serving add shredded cheese and stir to combine. Top with additional shredded cheese, bacon, and chives if desired.
Notes: I like to use bacon ends and pieces because they contain more salt than standard bacon. If you can't find them use an equal amount of sliced bacon and add more kosher salt if you feel it is necessary.