Loaded Baked Potato Salad

Place 3 lb red potatoes, cut into 1/2-inch pieces, in large pot; fill with water until potatoes are just covered. Add a tablespoon of salt to water, if desired. Heat to boiling; simmer 7 to 9 minutes or until potatoes are fork-tender. Drain potatoes; rinse with cold water until cool. Set aside. In large bowl, beat 1 cup mayonnaise, 1/2 cup sour cream, salt and pepper to taste with whisk until smooth. Add cooled potatoes; stir to coat. Add 1/3 cup sliced green onions, 8 slices bacon, cooked and crumbled, and 1 cup shredded Cheddar cheese (4 oz). Gently stir to combine. Cover and refrigerate until ready to serve.