Preparation

• Start by scrubbing your red potatoes under cool water. Dice them into bite-sized cubes, ensuring they are roughly the same size to cook evenly.
• Place the cubed potatoes in a large pot and fill it with water until the potatoes are just covered. Bring to a boil and cook for about 15 minutes or until they’re tender when pierced with a fork.
• Once the potatoes are cooked, drain them in a colander and let them cool for a few minutes.
• While the potatoes are cooling, fry your bacon in a skillet over medium heat until it’s crispy. Crumble it into pieces and set it aside.
• In a large mixing bowl, combine the mayonnaise, sour cream, mustard, garlic powder, salt, and black pepper. Stir it well to create a creamy dressing.
• Gently fold the cooled potatoes into the dressing until they are nicely coated.
• Next, toss in the crumbled bacon, shredded cheddar cheese, and sliced green onions. Mix gently to incorporate all the ingredients without breaking the potatoes apart.
• Once everything is combined, cover the bowl and place the salad in the refrigerator. Let it chill for at least one hour to allow the flavors to meld together.