Start by washing your russet potatoes and then chop them into pieces about 2” thick.
Bring a pot of water to a boil and add your potatoes.
Let them cook for 15 minutes, or until they are fork-tender.
Strain the potatoes and transfer them to a plate.
Store the plate in the fridge for 15 minutes to allow the potatoes to cool.
While your potatoes are cooling in the fridge, you can make your dressing. In a medium mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, oregano, garlic powder, paprika, salt and pepper.
Once your potatoes are cool, remove them from the fridge and transfer them to a large mixing bowl.
Add the dressing and give it all a good mix until the potatoes are well-coated.
Add the shredded cheese, crumbled bacon, and green onions and give it another mix until all of the ingredients are well-incorporated.
Cover and store in the fridge for a minimum of 2 hours (or up to 4 days).
Serve and enjoy!