Loaded Baked Potato Salad

Peel 2 pounds of russet potatoes and cut them into ½-inch chunks. Add the potatoes to a large pot, along with 2 teaspoons of kosher salt. Pour in enough water to cover the potatoes by about 1 inch. Bring the pot to a boil over high heat. Once boiling, reduce the heat and let the potatoes simmer for 8–10 minutes, or until they're fork tender.
2 pounds Yukon Gold or Russet potatoes, 1 teaspoon Kosher Salt
Drain the potatoes, then spread them out on a baking sheet to cool for 10–15 minutes.
In a large mixing bowl, whisk together sour cream, mayo, Dijon mustard, vinegar, garlic powder, onion powder, salt, and pepper until smooth.
¼ cup Sour Cream, ⅔ cup Mayonnaise, 2 teaspoon Dijon Mustard, 2 teaspoon White Vinegar, 3 teaspoon Dry Ranch Dressing Mix, ½ teaspoon Garlic Powder, ½ teaspoon Onion Powder, ½ teaspoon Black Pepper, ¼ teaspoon Salt
Add the cooled potatoes to the dressing and gently toss to coat. Fold in the bacon, cheddar cheese, and green onions.
6 slices Bacon, 1 cup Cheddar Cheese, ½ cup Green Onions
Cover and refrigerate for 30 to 1 hour to let the flavors meld. Garnish with extra bacon, cheddar, and green onions before serving.