LOADED POTATO SALAD

Peel and chop the potatoes into medium size pieces.

Place the potatoes in a heavy sauce pot, and cover with cold water.  Add 1 teaspoon of salt, and turn the heat to high.

When the potatoes come to a boil, reduce the heat to low, and continue to cook for about 10 to 15 minutes, or until a fork can easily pierce the potatoes.  Remove from heat, and drain water.

Rinse the potatoes with cold water to stop the cooking, then pour cold water off of potatoes, and place potatoes in a large serving bowl.

Add cheese, bacon, sour cream 1/2 cup chive and mayonnaise.

Stir until all the potatoes are well coated. Refrigerate until ready to serve. Top with remaining chives when ready to serve.