Wash the baby potatoes thoroughly under cold water, then place them in a large pot with salted water and bring to a boil. Cook for 15-20 minutes until fork-tender. Drain and let cool for 10 minutes before cutting.

Cut the cooled potatoes into halves or quarters and place them in a large mixing bowl.

In a medium skillet, cook the chopped bacon over medium heat for 8-10 minutes until crispy. Drain excess grease on paper towels.

In a separate bowl, combine sour cream, mayonnaise, Dijon mustard, apple cider vinegar, and garlic powder. Whisk until smooth and season with salt and pepper to taste.

Fold the potato chunks into the dressing mixture, then add the crispy bacon, green onions, and cheddar cheese, folding carefully to combine.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld.

Before serving, stir the salad gently, taste, and adjust seasoning. Garnish with fresh parsley before serving chilled.