Prick potatoes with a fork. Bake potatoes for 1 hour or until fork tender.
When cool enough to handle, chop potatoes into bite sized chunks. Place in refrigerator until chilled through, about 1 hour.
In a large bowl, combine the remaining ingredients and mix well.
Stir in the potatoes, coating each piece with the mayo mixture. Garnish with a sprinkling of chives or green onions.
Return to refrigerator for at least one hour and serve cold.
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Notes
The mayonnaise helps balance out all that sour cream, but you can use just sour cream if you prefer. We think the mayo gives it that potato salad vibe though.