Put the diced potatoes in a large pot and cover with cold water by 2 inches. Salt the water generously. Bring to a simmer and cook until you can pierce the potato with a paring knife, 6 to 8 minutes. Drain in a colander.
In the meantime, bring a small pot of water to a boil. Carefully lower the eggs into the water and simmer for 13 minutes. Transfer the eggs to a bowl of ice water. When the eggs have cooled, peel and dice them. Set aside.
While the potatoes are cooking, make the dressing. In a large bowl, whisk together the sour cream, mayonnaise, vinegar, mustard, Worcestershire, hot sauce, garlic, 1 1/2 teaspoons salt and pepper to taste. Add the still-warm potatoes to the bowl of dressing and toss. Set aside to cool completely, about 20 minutes.
Add the bacon strips to a large skillet and turn the heat to medium. Stir periodically and cook until browned and crisp, about 10 minutes. Transfer the bacon to a paper-towel-lined plate.
When the potatoes are cool, gently stir in the eggs, bacon, avocado, tomatoes, scallions, blue cheese and shredded lettuce. Taste and add more salt and pepper if desired.
From Young Sun Huh for Cooking Channel