Fully Loaded Baked Potato Salad

1. Wash and cut the potatoes into bite-sized pieces. Boil them in water until they are fork-tender, which takes approximately 20-25 minutes. I avoid overcooking them.
2. After draining, I cool the potatoes separately. Once they’ve cooled enough, I place them in the fridge to cool completely. This enhances their texture and prevents the dairy ingredients from getting hot or the cheese from melting. If I plan to serve the salad hot, I can skip this step.
3. In a bowl, I mix together the mayo and sour cream. I add this mixture to the potatoes, then incorporate the onions, chives, and cheese. I season it with salt and pepper to taste, using a pepper grinder and a sea salt grinder for precise seasoning.
4. Before serving, I top it with extra shredded cheese and bacon!