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3 hard-cooked eggs, chopped
1/2 cup sour cream
1/2 cup mayonnaise
1/2 (4 ounce) jar chopped pimento peppers
2 green onions, chopped
2 slices cooked bacon, chopped
2 tablespoons yellow mustard
1 tablespoon white sugar
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon celery seed
1/4 teaspoon garlic powder
1 pinch paprika, or as desired
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain, cool, and chop potatoes into 1-inch cubes. Combine chopped potatoes and eggs in a large bowl. Mix sour cream, mayonnaise, pimento peppers, green onions, bacon, mustard, sugar, vinegar, salt, black pepper, celery seed, and garlic powder together in a bowl. Pour dressing over potatoes and eggs; toss gently to coat. Sprinkle potato salad with paprika.