Place cubed potatoes in a large stockpot and cover with cold water by at least 1 inch. Add 1 tablespoon of salt.

Bring to a boil over high heat, then reduce to a simmer. Cook for 10-12 minutes until potatoes are fork-tender but retain their structural integrity. Do not overcook to a mash consistency.

Drain the potatoes thoroughly in a colander and spread them on a rimmed baking sheet to air-cool to room temperature (approximately 30-45 minutes).

While potatoes cool, fry bacon in a large skillet over medium heat until crisp. Transfer to paper towels to drain, then crumble into small bits.

In a medium mixing bowl, whisk together the sour cream, mayonnaise, apple cider vinegar, garlic powder, smoked paprika, salt, and black pepper until the dressing is homogenous.

In a large chilled mixing bowl, combine the cooled potatoes, 3/4 of the crumbled bacon, 1 1/4 cups of shredded cheddar, and most of the green onions.

Pour the dressing over the potato mixture and use a silicone spatula to gently fold until all ingredients are evenly coated.

Seal the bowl with plastic wrap and refrigerate for a minimum of 2 hours to allow the starch to set and the flavors to meld.

Before serving, garnish with the remaining bacon, cheddar cheese, and green onions.