Scrub your red potatoes, then cut each potato into 4 pieces. If the red potatoes are larger, cut them into 6 pieces.
Place the cut potatoes into a large pot. Fill with water until it's just covering the potatoes. Add salt and place on stovetop over medium heat.
Gently boil potatoes until they are just tender. I like to use a pairing knife to check. If you can easily slide the knife into the center, you're potatoes are done.
Immediately remove the potatoes and strain them. Then run cold water over the potatoes to stop the cooking process. Run the cold water over the potatoes until they cool.
Once the potatoes are cool, add the sour cream.
Then add the mayo. Mix until the potatoes are coated well.
Add the shredded cheddar cheese.
Add the chopped crispy bacon.
Add the chopped chives, then mix until combined. Taste and add salt and pepper if needed
Cover and refrigerate for a couple hours up to a day before serving.