Tailgate Potato Salad

Makes 8 to 10 servings

2	pounds red potatoes
1/3	to 1/2 cup mayonnaise
1/3	cup sour cream
2	to 3 tablespoons spicy brown or whole-grain mustard
3/4	teaspoon salt
1/4	teaspoon black pepper
2	hard-cooked eggs, chopped
1/2	cup crisply cooked crumbled bacon, plus additional for garnish, if desired
1/4	cup chopped chives, plus additional for garnish, if desired

Place potatoes in large saucepan over high heat with enough water to cover. Bring to a boil and reduce heat to low; cover and simmer 20 to 25 minutes or until tender. Drain; cool under cold running water.
Meanwhile, in a large transportable bowl with cover, combine mayonnaise, sour cream, mustard, salt and pepper; mix well. Peel potatoes, if desired. Cut into chunks; add to bowl and toss with mayonnaise mixture. Add eggs, bacon and chives; toss gently. Cover; chill at least 2 hours or up to 24 hours. Garnish with bacon and chives before serving, if desired.

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