• Step 1: Bring a large pot of salted water to a boil. Add the diced potatoes and cook until tender, about 15-20 minutes. Drain and allow to cool completely.
• Step 2: In a large bowl, combine the sour cream, mayonnaise, shredded cheese, crumbled bacon, and chopped chives. Season with salt and pepper.
• Step 3: Gently fold the cooled potatoes into the dressing until evenly coated. Refrigerate for at least 30 minutes to allow the flavors to meld.
• Step 4: Serve chilled or at room temperature, garnished with additional bacon and chives if desired.