4 c. cubed small red potatoes, unpeeled
4 slices bacon, fried crisp and crumbled
1 tbsp. dried chives (or 2 tbsp. fresh, chopped)
1/3 c. mayonnaise
1/3 c. sour cream
Salt, to taste
Black pepper, to taste
1/2 c. shredded Cheddar cheese

Cook the potatoes in water until fork tender, not mushy. Remove from heat and stir in remaining ingredients. Best served slightly warm.

Serves 6.