2poundsrusset potatoeseither baked or boiled, cut into small chunks--we like to leave the peels on, but this is optional
1cuplite sour cream
1teaspoonFrench's Yellow Mustard
6-8slicesbaconcooked to crispy and crumbled
1cupshredded cheddar cheesedivided
Combine sour cream, mustard, salt and pepper in a bowl and mix well. In a separate bowl, combine potatoes and about ¾ of the cheese, bacon and onions. Mix together and then add in the dressing mixture. Stir to combine well. Transfer into serving dish and top with remaining bacon, cheese and green onions. Serve and enjoy!