LOADED BAKED POTATO SALAD

LOADED BAKED POTATO SALAD 8 medium sized russet or Yukon Gold potatoes (or approx. 4-6 large) 1/3 C. mayo 1/2 C. sour cream 1/3 C. chopped chives 2 green onions, sliced 8 slices bacon, cut into bits 1/3 C. sharp Cheddar cheese Ground black pepper Cut potatoes into bite-size pieces (optional: keep a little of the skin on for a more baked-potato taste). Boil the potatoes for 15-18 minutes until fork tender but not too soft. Meanwhile, combine mayo, sour cream, chives, onions, bacon bits and cheddar cheese to form a dressing. Rinse potatoes and allow them to cool. Toss potatoes with dressing and chill overnight. Garnish with additional bacon bits, cheese and chives before serving if desired.