To-Die-For Potato Salad

Wash potatoes well and remove any bad spots or pits. Cut potatoes into bite sized chunks prior to boiling but do NOT peel! Boil potatoes, covered in water until desired tenderness, approximately 10 minutes. Drain the water off and set potatoes aside.

Place eggs in pot, cover with water and boil for 10 minutes.

While potatoes and eggs are boiling, fry bacon in a separate skillet over medium heat. Once the bacon is crispy, turn off the heat and set it onto a paper towel lined plate to drain.

Chop green onions, bacon and the peeled hard boiled eggs.

In a large bowl, combine mayo, sour cream, mustard, salt and pepper to taste. Mix well. Add potatoes and toss. Add chopped eggs, chopped bacon, and chopped green onions; mix gently so as not to mash potatoes completely.

I prefer this recipe warm. Try it warm before chilling to see how you like it! Additional bacon and scallions/chives can be reserved for garnish if you like!