Loaded Baked Potato Salad

1. Preheat oven to 400°F. Place bacon in a single layer on a baking sheet lined with aluminum foil. Bake, flipping halfway through, until crisp, about 20 minutes. Transfer to a paper-towel-lined plate to drain. Chop bacon and refrigerate until ready to use.

2. While bacon is cooking, bring 8 cups water, potatoes, and 2 tablespoons salt to a boil in a large pot over medium-high. Cook, stirring occasionally, until potatoes are fork-tender, 8 to 10 minutes. 

3. Drain potatoes and place in a large bowl. Gently toss with 3/4 teaspoon salt and 1/2 teaspoon pepper. Let stand, uncovered, for 30 minutes. 

4. Stir together mayonnaise, sour cream, onion, chives, mustard, garlic powder, and remaining 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Gently stir dressing into potatoes until well combined. Refrigerate, covered, for at least 2 hours and up to 24 hours. 

5. When ready to serve, reserve 2 tablespoons bacon. Stir cheese and
   remaining bacon into potato mixture. Top with reserved bacon, chives,
   cheese, and pepper.

Loaded Baked Potato Salad Ingredient Substitutions

• Bacon - Use turkey bacon. Or, for an unorthodox, but surprisingly delicious swap, fold in smoked trout instead. The smokiness mimics bacon's flavor well.
• Red potatoes - Waxy yellow or russet potatoes will also work. Just be sure not to overcook the russets; they're more prone to falling apart.
• Sour cream - Plain whole-milk Greek yogurt, crème fraiche, or labneh are easy substitutions.
• Red onion - Swap in chopped scallions.
• Chives - Chopped scallions, again, or chopped parsley would work.
• Cheddar cheese - Try any other firm cheese with a robust flavor, such as Gruyère or gouda.