Loaded Baked Potato Salad
2 lbs. Baby red potatoes, quartered
½ cup mayonnaise
¼ cup buttermilk
2 tablespoons chopped fresh chives
½ cup shredded sharp cheddar cheese
8 slices bacon, cooked and crumbled
Cook potatoes in boiling water 20 minutes or until tender; drain and cool. Mix mayonnaise, buttermilk and chives in a large bowl. Add potatoes and cheese; toss lightly. Refrigerate 3 hours; top with bacon just before serving.
