5 lbs russet potatoes, oven baked and cubed with skins removed
7 strips bacon, cooked and crumbled
7 hard boiled eggs, peeled and chopped
6-8 scallions, white and light green parts only, sliced thin
¾ cup mayonnaise
¾ cup sour cream
4 tablespoons dijon
¾ teaspoon garlic powder
½ teaspoon paprika
Salt and pepper, to taste
Instructions
In a large bowl, combine potatoes, bacon, eggs, and scallions.
In a medium bowl, stir together remaining remaining ingredients for the dressing. Once well combined, add into potato mixture and stir gently. Serve cold.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/the-best-potato-salad/