Cut a potato lengthwise; take one half, slice it lengthwise, and then chop 3/4 inch segments off the sliced half. Toss the chunks in half a large pot of water. Repeat for all potatoes. Cook on the stovetop until fork tender, i.e. a fork applied gently can break a potato chunk.

While cooking potato chunks, fry up the pound of bacon until crispy, and then chop it all into large bacon bits and set aside.

When fork tender, drain all water, and then repeatedly rinse potatoes with cold water and drain until the potatoes are cool. Transfer the potatoes to a very large bowl.

Add the sour cream and mayonnaise, mix until homogenous, and then add the bacon bits and all other ingredients. Mix again. Do not overmix, though, as it breaks down the potatoes.

Chill for at least a half hour in the refrigerator, and then serve.