This potato salad recipe includes all the flavors of a loaded baked potato. It contains cooked and chopped potatoes tossed with a light sour cream and mayonnaise dressing, crumbled blue cheese, cooked and chopped bacon, and fresh chives. The potatoes are boiled until tender, cooled, peeled, and cut into chunks before being tossed with the dressing. The bacon is cooked until slightly crisp and chopped. Everything is combined and can be refrigerated for up to a day before serving.