Baked Potato Salad

8-10 medium size potatoes
2 tablespoons white wine vinegar
1 tablespoon mustard
1 cup sour cream
1 cup grated cheese
3/4 cup bacon, cooked and crumbled
1 teaspoon salt
1 teaspoon pepper

Preheat oven to 425

Bake potatoes for one hour or until done. Cool completely. Leaving skins on cut into bite size chunks. In a large bowl combine all other ingredients. Stir in potatoes. Add more sour cream to moisten if needed.

You can serve this warm or cold. If you are serving it cold chill for two hours. If you prefer it warm heat an additional 30 minutes.