Cut the potatoes into bite-sized pieces. Place in a pot and cover with water. Bring to a boil over high heat and cook for about 8 minutes, or until they are fork tender. You don’t want to over cook them so they are mushy.

Remove from the heat and drain. Cover with cold water and ice. Place in the refrigerator for 30 minutes, or until chilled.

Meanwhile, in a medium bowl, whisk together the mayonnaise, sour cream, mustard, cream cheese, onion, green onions, bacon and cheese.

Drain the potatoes well and fold into the mayonnaise mixture. Season, to taste. Cover and place in the refrigerator for 30 minutes, or until ready to serve.

*Note, due to the varying sizes of potatoes, you may need to add more or or less of the mayonnaise mixture. Adjust to your suiting.