Boil about 5 cups of water on the stove in a large pot.
Cook the bacon. I like to bake my bacon so I can cook all of it at once and without me having to watch it. Cook it at 425 for about 17 minutes. Just keep an eye on it the first time you do it and make sure there is nothing under the tray. DO NOT double up the trays or it will not cook well.
While the bacon cooks chop your chives, squeeze your lemons fo juice and chop your potatoes into quarters. Measure out your other ingredients at this time too.
Once your water is boiling, add your potatoes and cook until you can put a fork through them easily. it should only take about 15 minutes.
Combine the mayo, sour cream, chives, lemon juice, garlic powder, salt and pepper in a bowl and mix well.
Once your potatoes are done, run them under some cold water for a minute to cool them down. This dish should be served warm but you don't want it hot.
After they've cooled, add the potatoes to a bowl and pour the sour cream and mayo mixture over them. Mix slowly with a wood spoon. You want things mixed well but you don't want the potatoes to completely fall apart on you.
Top with the crumbled bacon, blue cheese and any extra chives. Serve immediately, warm.