• Step 1: Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce the heat and simmer for 12-15 minutes, or until the potatoes are tender when pierced with a fork.
• Step 2: Drain the potatoes and let them cool slightly. Meanwhile, cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble when cool.
• Step 3: In a large bowl, combine the slightly cooled potatoes, crumbled bacon, sour cream, mayonnaise, cheddar cheese, chives, milk, salt, and pepper. Gently toss to coat the potatoes evenly.
• Step 4: Serve the loaded baked potato salad warm or chilled. Garnish with additional chives, if desired.