Place the potato cubes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat.

Reduce heat to medium and simmer for 12-15 minutes, until potatoes are tender but not falling apart. Drain and spread on a baking sheet to cool completely.

While potatoes cool, cook bacon in a skillet over medium heat until crispy, about 8-10 minutes. Transfer to paper towels to drain, then crumble into small pieces.

In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, smoked paprika, salt, and pepper until smooth.

In a large mixing bowl, combine cooled potatoes, crumbled bacon, and shredded cheddar cheese. Pour the dressing over the top and gently fold until everything is evenly coated.

Cover the bowl and refrigerate for at least 30 minutes to allow flavors to blend. Before serving, garnish with sliced green onions.