Preparation Steps

• Place the diced potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain well and let cool slightly.
• In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, salt, and pepper until well combined.
• Add the slightly cooled potatoes to the dressing and gently stir to coat.
• Fold in the crumbled bacon, chopped green onions, and shredded cheddar cheese.
• Cover and refrigerate for at least 30 minutes to allow the flavors to meld before serving.