**Loaded Potato Salad**

Ingredients:

– 2 lbs (900 g) small red or Yukon gold potatoes, quartered
– 1/2 cup mayonnaise
– 1/2 cup sour cream
– 1 tablespoon Dijon mustard
– 1 teaspoon apple cider vinegar
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– 6 slices of bacon, cooked and crumbled
– 1 cup shredded cheddar cheese
– 3 green onions, chopped (plus extra for garnish)
– 1/4 cup chopped fresh chives (for garnish)

 Instructions:

1. **Cook the Potatoes:**
– Place the quartered potatoes in a large pot and cover them with cold water. Add a pinch of salt.
– Bring the water to a boil, then reduce the heat to medium and cook the potatoes until they are tender when pierced with a fork, about 10-12 minutes.
– Drain the potatoes and let them cool completely.

2. **Prepare the Dressing:**
– In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper until smooth.

3. **Assemble the Potato Salad:**
– Once the potatoes have cooled, add them to the bowl with the dressing.
– Add the crumbled bacon, shredded cheddar cheese, and chopped green onions.
– Gently toss everything together until the potatoes are evenly coated with the dressing.

4. **Chill and Serve:**
– Refrigerate the potato salad for at least 1 hour to allow the flavors to meld.
– Before serving, garnish with extra green onions and chopped fresh chives.

Enjoy your creamy and flavorful **Loaded Potato Salad**!