INGREDIENTS

• 2 pounds russet potatoes, cubed
• 6 bacon slices, cooked and crumbled
• 0.8 cups shredded cheddar cheese
• 0.5 cups sour cream
• 0.5 cups mayonnaise
• 2 tablespoons yellow mustard
• 2 green onions, sliced
• 0.5 teaspoons garlic powder
• 0.5 teaspoons onion powder
• 1 pinch salt & black pepper

STEPS

1. Boil the potatoes: Place 2 pounds russet potatoes, cubed in a large pot of salted water. Bring to a boil and cook until fork-tender, about 12–15 minutes. Drain and let cool completely.
2. Cook the bacon: While the potatoes cool, cook 6 bacon slices, cooked and crumbled in a skillet over medium heat until crispy. Drain on paper towels and crumble into pieces.
3. Make the dressing: In a large bowl, whisk together 0.5 cups sour cream, 0.5 cups mayonnaise, 2 tablespoons yellow mustard, 0.5 teaspoons garlic powder, 0.5 teaspoons onion powder, and season with 1 pinch salt & black pepper until smooth.
4. Combine: Add the cooled potatoes to the dressing and gently toss to coat. Fold in most of the crumbled bacon, 0.8 cups shredded cheddar cheese, and 2 green onions, sliced, reserving some of each for topping.
5. Chill: Cover and refrigerate for at least 1 hour to let the flavors meld.
6. Garnish & serve: Before serving, top with the reserved bacon, cheddar, and green onions. Add a final crack of black pepper and serve cold.

NOTES

For best results, make this a day ahead — the flavors deepen overnight. Yukon Gold potatoes work great as a substitute for russets. Add a splash of pickle juice to the dressing for a tangy kick. Reserve some toppings to add just before serving so they stay fresh and crispy.