Gather all ingredients.

Place potatoes into a large pot and cover with salted water; bring to a boil over high heat. Reduce the heat to medium-low and simmer until just tender, about 15 minutes. Drain and set aside.

Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate.

Dice cooled potatoes and place into a large bowl.

Add sour cream, Cheddar, mayonnaise, chives, salt, and pepper.

Crumble bacon into the bowl and mix until ingredients are well combined. Cover and refrigerate for 8 hours before serving.