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Bring A Large Pot Of Salted Water To A Boil. Boil Potatoes Until Tender But Still Firm, About 15 Minutes. Drain, Cool And Dice. Place Eggs In A Medium Saucepan And Cover With Cold Water. Bring Water To A Boil And Immediately Remove From Heat. Cover And Let Eggs Stand In Hot Water For 10 To 12 Minutes. Remove From Hot Water, Cool, Peel And Dice. Place Bacon In A Large, Deep Skillet. Cook Over Medium High Heat Until Evenly Brown. Drain And Crumble. In A Large Bowl, Mix Together The Potatoes, Eggs, Bacon, Olives, 1/4 Cup Green Onions, Mayonnaise, Sour Cream, Salt And Pepper. Increase Quantities Of Mayonnaise And Sour Cream As Necessary To Create Desired Consistency. Garnish With Remaining Green Onions.
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