1. Cook the Potatoes

• Place the peeled and diced russet potatoes into a large pot. Ensure that the potatoes are fully covered with water.

• Add a pinch of salt to the water to season the potatoes as they cook.

• Bring the pot to a boil over medium-high heat. Once the water starts boiling, reduce the heat to a simmer.

• Let the potatoes cook for about 10-12 minutes, or until they are tender when pierced with a fork.

• Drain the potatoes in a colander and set them aside to cool slightly. It’s essential to let the potatoes cool enough to handle, but they should still be warm when mixed with the dressing.

2. Make the Dressing

• In a large mixing bowl, combine the mayonnaise, sour cream, and softened cream cheese.

• Add the Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper.

• Whisk the ingredients together until the dressing becomes smooth and creamy. This is the base for your flavor-packed potato salad.

3. Combine the Potatoes and Dressing

• Once the potatoes have cooled slightly but are still warm, gently fold them into the creamy dressing. Be careful not to mash the potatoes—aim for a chunky texture.

• Stir in the shredded cheddar cheese, crumbled bacon, and sliced green onions. These ingredients will give your potato salad a delightful crunch and flavor burst.

4. Chill the Salad

• Cover the bowl with plastic wrap or a lid, and refrigerate the potato salad for at least 2 hours. For the best flavor, let it chill overnight. This allows the flavors to meld together and intensify.

5. Garnish & Serve

• Just before serving, sprinkle a dash of paprika on top of the potato salad for a pop of color.

• If desired, garnish with freshly chopped parsley for an extra touch of freshness.

• Serve chilled, and enjoy!