Wash the baby potatoes thoroughly under cold water, then cut them in half. Place in a large pot, cover with water, and add a pinch of salt. Bring to a boil over medium-high heat, then reduce heat and cook for 15-20 minutes until tender but firm. Drain and let cool.

Cook the bacon in a skillet over medium heat until crispy, about 8-10 minutes. Transfer to a plate lined with paper towels to absorb excess grease, then crumble into small pieces.

In a large mixing bowl, combine mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. Mix until smooth and creamy.

Add the cooled potatoes to the dressing and gently fold to coat. Add crumbled bacon, shredded cheddar cheese, and sliced green onions, folding gently to combine.

Cover the salad and refrigerate for at least 1 hour to allow flavors to meld. Stir before serving and adjust seasoning if needed.