Loaded Potato Salad

 From the TODAY show this morning I thought it would perfect for the long weekend! It was delicious and I added a little more cheddar and green onion.

• 3pounds russet potatoes, 1-inch diced 
• 1½cups sour cream 
• 1/2cup mayonnaise 
• 1tablespoon white vinegar 
• 1teaspoon sea salt 

• 1/2teaspoon black pepper 
• 8slices bacon, cooked and crumbled 
• 2green onions, thinly sliced 
• 4ounces shredded cheddar cheese

1.

Carefully place diced potatoes in 3 quarts boiling water for 10 to 15 minutes until they are fork-tender. Alternatively, you can use any method to cook the potatoes.

2.

Drain potatoes and cool to room temperature.

3.

In a small mixing bowl, whisk together sour cream, mayonnaise, vinegar, salt and pepper.

4.

Place potatoes, bacon, green onions and cheddar cheese in a large mixing bowl.

5.

Pour dressing mixture over potatoes, and gently toss to coat.

6.

Serve warm or chilled.