In a medium bowl whisk together the mayonnaise, sour cream, and mustard until well mixed. Add 3/4 of the chopped chives along with some salt and pepper. Whisk to mix. Fold in the cheese and bacon (reserve some bacon for garnish). Cover and chill for 30 minutes. Peel and cube the potatoes into 1/2 inch pieces. Cook the potatoes in salted water until fork tender. Drain and cool slightly. Fold the cooked potatoes into the chilled dressing. Garnish with the remaining chives.
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