Ingredients:

  • 3 lbs Russet potatoes
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper
  • 8 oz thick-cut bacon
  • 2 cups sharp cheddar cheese
  • 3 large hard-boiled eggs
  • 1/2 cup green onions

Instructions:

  1. Preheat oven to 400°F (200°C). Pierce potatoes with a fork, rub with olive oil and salt, and roast on a baking sheet for 45–60 minutes until tender.
  2. Allow potatoes to cool for 20 minutes, remove skins, and cube into 1-inch pieces.
  3. In a small bowl, whisk together mayonnaise, sour cream, lemon juice, garlic powder, smoked paprika, and black pepper until velvety.
  4. Place cubed potatoes in a large mixing bowl and gently fold in the dressing.
  5. Stir in crumbled fried bacon, cubed cheddar, chopped eggs, and sliced green onions.
  6. Cover and refrigerate for at least 2 hours to allow flavors to meld.