Loaded Smashed Potato Salad

First cover the potatoes with 1″ of water in a large pot and heat to a boil. Reduce to a simmer and cook for 12 minutes.

While the potatoes are cooking, in a small bowl, combine the sour cream, mayonnaise, spicy mustard and salt and pepper. Mix well.

Once the potatoes are done, remove from heat and drain water. Return to low heat and stir around to remove any remaining water. Remove from heat and smash the potatoes into small chunks – I use a pastry cutter.

While the potatoes are still warm, add the sour cream mixture and mix until combined. Refrigerate at least 4 hours.

While the potato mixture is cooling prepare the eggs, bacon and onions. Put eggs in a pot and cover with water. Bring to a boil then cover and remove from heat. Let the eggs sit covered for 12 minutes and then put in a bowl of ice water. Once the eggs are cooled, remove the shell and dice. Cook the bacon and crumble it and chop the onions.

Once the potatoes have cooled for 4 hours, stir in the eggs, onion and bacon. Salt and pepper to taste. Refrigerate at least another hour or overnight for best results.