Loaded Bacon Potato Salad

Method

1. Put the cubed potatoes in a large pot and cover with cold water by 1 inch; add a generous pinch of salt.
2. Bring the pot to a boil over high heat, then reduce to a simmer and cook for 10 to 12 minutes, until a fork slides into a potato cube easily but the potato does not fall apart.
3. Drain the potatoes in a colander and spread them out on a baking sheet to cool for about 15 minutes; letting the steam escape keeps them from turning mushy in the dressing.
4. While the potatoes cook, cook the bacon in a skillet over medium heat, flipping occasionally, until deeply crisp, about 8 to 10 minutes.
5. Transfer the bacon to a paper-towel-lined plate to drain, then once cool enough to handle, crumble or chop it into small pieces.
6. In a large mixing bowl, whisk together the mayonnaise, sour cream, vinegar, salt, and pepper until smooth.
7. Add the cooled potatoes to the bowl and gently fold them into the dressing with a rubber spatula, trying not to mash them.
8. Fold in most of the crumbled bacon, the shredded cheddar, and most of the green onions, saving a little of each for garnish.
9. Taste and adjust salt and pepper as needed.
10. Cover and refrigerate for at least 1 hour before serving, then top with the reserved bacon and green onions right before bringing it to the table.