FULL LOADED POTATO SALAD

FULL LOADED POTATO SALAD 6 medium white potatoes or Yukon golds, about 2.5 lbs pounds, quartered ⅓ lb of bacon, chopped and fried crispy 4 oz cheddar cheese, diced 2 green onions, chopped fine 2 tablespoons white vinegar 2 large celery stalks, diced ½ cup onions finely diced 5 hard boiled eggs, peeled 1 cups mayonnaise ½ cup sour cream 1 tablespoon yellow mustard 1 teaspoons celery seed 1 teaspoon kosher salt ¼ teaspoon ground black pepper paprika and something green for garnish Place potatoes in large pot and add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender. Drain potatoes and let cool completely. Cut potatoes into cubes. In a bowl, combine potatoes, cheddar, eggs, celery, green onion, reserving 1 tbsp of the green portion of the onion. In a bowl, mix mayonnaise, sour cream, vinegar, mustard, salt and pepper in a large bowl. Add the dressing to the potatoes and fold gently, mixing thoroughly. Refrigerate covered for a minimum of 4 hours to allow flavors to combine. When serving, sprinkle crispy bacon and green onion to garnish.