Fully Loaded Baked Potato Salad

3 pounds red potatoes
1 cup sour cream
1/2 cup mayonnaise
1 package of bacon, cooked and crumbled
1 small onion, chopped
Chives, to taste
1 1/2 cups shredded cheddar cheese
Salt and Pepper to taste

Wash and cut the potatoes into bite sized pieces.  Cover with water and boil until fork tender, about 20-25 minutes.  Do not overcook.  Drain the potatoes.  If you want to serve this cold, put cooked potatoes in the refrigerator for 1-2 hours.  Mix the mayo and sour cream together in bowl.  Add to the potatoes.  Then add the onion, chives, cheese, bacon, salt and pepper.  Top with additional shredded cheddar cheese before serving.