Bacon & Gorgonzola Potato Salad

From:Simple & Delicious:March/April 2010

1 3/4 lbs. potatoes, peeled & cubed
3/4 c. mayo
3/4 c. sour cream
4 green onions, thinly sliced
1 celery rib, finely chopped
2 Tbsp minced chives, divided
1/2 tsp salt
1/2 tsp coarsely ground pepper
1/4 tsp sugar
1 c. (4 oz) crumbled gorgonzola cheese
1 c. bacon bits, divided
2 plum tomatoes, peeled, seeded and chopped

Place potatoes in a lg. saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 min. or until tender. Drain and cool.

Meanwhile, in a lg bowl, combine the mayo, sour cream, onions, celery, 1 Tbsp chives, salt, pepper, and sugar. Stir in cheese and 1/2 c. bacon bits. Fold in tomatoes and potatoes. Cover and refrigerate for at least 1 hour. Just before serving, sprinkle with remaining chives and bacon.