Wrap garlic head in foil, drizzle with olive oil, and roast in a preheated 350 degree oven for 30-40 minutes. Remove and let cool. When cool, squeeze cloves from the head and mash into a paste. Place in a small mixing bowl and set aside.
Boil potatoes until soft. Let cool and dice.
Whisk together roasted garlic, sour cream, vinegar, chives, salt and pepper. Carefully stir in blue cheese, bleu cheese, and bacon.
Combine remaining ingredients. Refrigerate and serve. Serves 4-6.
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