Bacon Pimento Cheese Potato Salad

1 1/2 pounds potatoes, diced (optionally peeled)
4 slices bacon, cooked and crumbled (optional)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon apple cider vinegar
1 tablespoon buffalo hot sauce (or to taste)
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1 (7 ounce) jar pimentos, chopped and drained
1 cup cheddar cheese, shredded
1/4 cup onion, grated
1/4 cup green onion, thinly sliced
Place the potatoes in a large pot, cover with water, add a pinch of salt, bring to a boil, reduce the heat and simmer until the potatoes are just tender, about 8-10 minutes, before removing from water and letting them cool.
Meanwhile, cook the bacon and crumble.
Mix the mayonnaise, sour cream, vinegar, hot sauce, Worcestershire sauce, salt and pepper.
Mix the potatoes, bacon, pimentos, cheese, onions and green onions, toss with the dressing and either enjoy right away or chill in the fridge overnight.
Nutrition Facts: Calories 316, Fat 35g (Saturated 12g, Trans 0.3g), Cholesterol 61mg, Sodium 762mg, Carbs 35g (Fiber 5g, Sugars 4g), Protein 14g