Cut the potatoes in half or leave whole if small enough. Boil the potatoes in salted water until fork tender. Drain and put in a mixing bowl.
Boil, peel, and chop the eggs.
While potatoes are cooking. Fry the bacon until crispy.
Saute the chopped scallions until tender.
Make the dressing by mixing together the sour cream, mayonnaise, and mustard. If Vegan use the dairy free sour cream and vegonnaise.
Assemble the salad.: To the cooked potoes add the eggs, cooked scallions, bacon or imitation bacon and dressing. Stir to mix, add salt and pepper to taste, Garnish with chopped chives.