Start by peeling (optional) and dicing the Russet potatoes into bite-sized chunks. Place the potatoes in a large pot and cover them with cold water. Bring to a boil and cook until the potatoes are fork-tender, about 10-15 minutes. Drain and let the potatoes cool completely, then transfer them to a large mixing bowl.
Prepare the Dressing:
In a separate bowl, combine the sour cream and mayonnaise. Season with salt and pepper to taste. Mix until smooth and well-combined.
Add the Mix-ins:
To the cooled potatoes, add the chopped onion, crumbled bacon, and shredded cheddar cheese. Toss gently to combine.
Combine the Salad:
Pour the sour cream and mayonnaise dressing over the potato mixture. Stir gently until the potatoes are evenly coated. Add chopped chives for a burst of freshness and flavor.
Chill and Serve:
Cover the potato salad and refrigerate it for at least 2 hours, allowing the flavors to meld together. Before serving, give it a quick stir and adjust the seasoning if needed.
Serving and Storage Tips:
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