Boil the Potatoes: Bring a large pot of salted water to a rolling boil, cut potatoes into cubes, cook for 18-20 minutes until tender, then drain and set aside to cool.

Cook the Bacon: In a skillet, cook bacon until crispy, about 8-10 minutes. Drain excess grease and crumble into pieces.

Prepare the Eggs: Place eggs in a saucepan with water, bring to a boil, simmer for 9-12 minutes for hard-boiled eggs, cool in an ice bath, then dice.

Make the Dressing: Whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, paprika, salt, and black pepper until smooth.

Combine the Ingredients: In a mixing bowl, combine warm potato cubes with crumbled bacon, diced eggs, cheddar cheese, and white parts of spring onions.

Add the Dressing: Pour dressing over the potato mixture, fold in gently until well combined, ensuring potatoes are coated.

Chill and Serve: Let sit at room temperature for 15 minutes, refrigerate for at least 2 hours, garnish with green tops of spring onions before serving.