- Place potatoes in a large saucepan, cover with cold, salted water, and bring to a boil. Cook until tender but still firm when pierced with a fork, about 10 to 12 minutes. Drain and set aside to cool.
- In the meantime, combine sour cream, the mayonnaise, mustard, and chili powder in a large bowl.
- Gently incorporate the cooked potatoes, and then the bacon, red pepper, and 60 mL (¼ cup) each of green onions and grated cheese.
- Garnish with remaining green onions and grated cheese, and sprinkle with a pinch of chili powder.
For an even more flavourful salad, prepare it a few hours ahead of time and refrigerate. This allows the potatoes to absorb the flavours.
Leave the potato skins on for a boost in nutritional value!