Preparation Steps

• Bring a large pot of salted water to a boil for the potatoes. Cook the bacon in a skillet over medium heat until crispy (about 8-10 minutes), then transfer to a paper towel-lined plate to cool and crumble.
• Place eggs in a separate pot, cover with cold water, bring to a boil, then remove from heat and let sit for 10 minutes before transferring to an ice bath to cool. Peel and dice the eggs into ½-inch pieces.
• Dice the cheddar cheese and slice the spring onions (keeping them separate).
• Add the cubed potatoes to the boiling water and cook for 18-20 minutes, stirring occasionally until fork-tender but firm. Drain thoroughly and let sit to cool slightly in a mixing bowl.
• In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth. Stir in garlic powder, paprika, salt, and pepper. Taste and adjust seasonings.
• Add warm potatoes to the bowl with crumbled bacon, diced eggs, cheddar cubes, and white parts of spring onions. Pour dressing over and gently fold to combine without breaking potatoes.
• Let the salad sit at room temperature for about 10 minutes before serving or chill it if preferred. Garnish with green onion tops before serving.