Step 1

Cook bacon according to package directions. Once completely cooked & cooled, coarsely chop into small chunks.

Step 2

In a small mixing bowl, stir together sour cream, mayo, cheese, coarsely chopped bacon, chives, and ranch seasoning powder {start with 1/4 cup & add more if you desire a stronger ranch taste, we use 1/2 cup, sounds like a lot but once it is all together it is perfect}. Set aside.

Step 3

Place potatoes in a large pot of boiling water, add salt if desired. Bring to a boil and let them simmer 8-12 minutes, or until potatoes are tender or easy to pierce with a fork.

Step 4

Drain the potatoes and allow to completely cool. I rinse the potatoes with cold water to stop the cooking process and speed up the cooling.

Step 5

Once potatoes are completely cool add the sour cream mixture; stir together to combine.

Step 6

Add salt and pepper to taste. Cover and set in the fridge until ready to serve.

Step 7

If you would like your potato salad a little less chunky, use an electric mixer and beat the potato salad on medium for 1-2 minutes. This will break up any large chunks, and give you a smoother texture. I do this to make the potato salad a little more creamy but left enough chunks to give it some depth.