Cook chopped bacon in a large frying pan. While the bacon is cooking, scrub and cut your red potatoes into medium bite size pieces. Put in a large pot and fill with cold water. Boil potatoes until tender, about 12 minutes but not too soft. Drain. Let potatoes completely dry.
Boil the eggs for 8-10 minutes (at the same time as you start the potatoes and bacon). Peel the shells off the eggs. Cut the eggs in bite size pieces and set aside.
In a large mixing bowl combine the mayo, sour cream, mustard, salt and pepper until creamy. When the potatoes are cooled, add them to the mayonnaise mixture. Add the egg and bacon. Stir and fold softly until all combined. Refrigerate until ready to serve.