Loaded Baked Potato Salad

In a medium pot, place chunked potatoes and cover with 1” of water. Bring potatoes to a boil over high heat and reduce to medium, allowing potatoes to simmer for 10 minutes, or until the potatoes are fork-tender.

When potatoes are done, drain them and place on a lined baking sheet. Immediately sprinkle with the packet of ranch dip and fold potatoes over with a spatula until the dip mix is evenly distributed. Place baking sheet of potatoes into the fridge for approximately 30 minutes, or until the potatoes are cool.

While potatoes are chilling, fry (over medium heat until crispy) and then chop 5 slices of bacon and shred the cheddar cheese.

In a large bowl, whisk together sour cream, mayo, pepper, garlic, mustard, and cilantro.

When potatoes are cool, pour them into the large bowl of sour cream mixture. Fold in the shredded cheddar cheese and bacon. Sprinkle chives on top of potato salad.

Chill for two hours until flavors meld. Devour.