Potato salad two ways

This is a decent potato salad which is easy to prepare. Doug liked it (and he doesn't like potato salad) so I am going to call this a win. Here is a snap of the dish before the sour cream was added.  It could be served warm like this.

Here it is chilled with the sour cream added.  Winner either way, just depends if you like a warm or chilled salad.

 This is simple but I'll say straight away it isn't the healthiest version and it isn't vegetarian.  You could make adjustments for that, I guess.

Peel couple of large red skinned potatoes. Cut into small pieces and boil until tender. Drain the boiled potatoes and let sit a bit.

Fry up a few pieces of bacon.  I did 3 pieces then cut them into small pieces. Save the remaining grease in the frying pan!  Once the potatoes have drained fry them up in bacon grease.  Unless it's too much grease so...use your best judgement!

 We have fresh chives growing so I went out and clipped a good amount.

Place the fried potatoes in a serving bowl and mix in the bacon pieces and chives. You may serve it warm the way it is OR you can put the bowl in the fridge and let chill then add sour cream.

Next time I may add a tiny bit of shredded cheddar (in the cold version).

Sharing with

 Marg at The Intrepid Reader for Weekend Cooking

Deb at Kahakai Kitchen for Souper Sundays