Baked Potato Salad

*Boil the potatoes whole with skins on until fork tender. For large potatoes this may take up to 30-40 minutes but keep an eye on them. (Don’t overcook. You don’t want mushy potatoes.) Cool the potatoes quickly either by rinsing them under cold water or by submerging them in ice water. You can make an ice water bath in a large bowl and just drop the potatoes into the ice water. Let them sit for a few minutes until they are cool, then drain off the water and any remaining ice.

With skins on, dice the potatoes into bite-sized pieces and toss them into a mixing bowl. Add the onion and bacon to the potatoes and lightly toss together.

In a separate bowl, mix the sour cream, buttermilk, salt, pepper, and chili powder. Pour over potato mixture and gently mix everything together until well combined. Put in refrigerator to chill.

When ready to serve, taste and correct seasonings, garnish with chopped chives.

Notes:
*Boiling the potatoes gives a more moist potatoes. If boiling the potatoes, start them off in cool water. Using warm or hot water will cause the potatoes to cook too quickly on the outside. The outsides will get mushy before the insides are done.

If you choose to bake the potatoes: wash and scrub skins, prick with a fork in several places, then bake in a 375-degree F oven until potatoes pierce easily with a fork (about 50 minutes…maybe a little less, maybe a little more…it all depends on the size of the potatoes).