Maggie'S Potato Salad - cooking recipe

Ingredients

5 lbs baby red potatoes
1 teaspoon kosher salt, for boiling
1 teaspoon kosher salt, for cooked potatoes
6 pieces bacon
1 large red onion, diced
6 hard-boiled eggs, chopped
6 green onions, chopped
1 (4 ounce) can diced green chilies
2 (4 ounce) cans sliced black olives, drained
3/4 cup mayonnaise (Best Foods or Hellmans)
3/4 cup sour cream
2 tablespoons Dijon mustard
2 tablespoons vinegar
2 tablespoons red wine vinegar
2 teaspoons garlic
fresh ground pepper, to taste
fresh parsley, to taste
chili powder, sprinkled over top

Preparation

MAIN INGREDIENTS.
Don't peel the potatoes. Place in large pot with 1 t kosher salt, cover and bring to a boil. Reduce to a simmer and continue cooking for 8 minutes.
Drain potatoes, transfer to large bowl and cut into quarters. Salt before they cool. (If using regular table salt, use less.).
Fry bacon until crisp, drain on paper towels and cool. Then tear into small pieces and add to cooked, quartered potatoes.
Fry onion in bacon grease until translucent. Add onion AND bacon grease to bowl with potatoes and bacon. Don't leave out the bacon grease, it adds too much flavor!
Add green onions, green chilies, olives and eggs to bowl.
DRESSING.
Mix remaining ingredients, except chili powder, in small bowl and pour over potatoes. Stir well. Sprinkle chili powder over top.
REFRIGERATE.
Refrigerate for at least a few hours. Taste improves exponentially if made up 12-24 hours ahead of time.