Cook the Potatoes: Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 10-15 minutes, or until fork-tender but not falling apart. Drain well and allow to cool for about 15-20 minutes.

Cook the Bacon: While the potatoes are boiling, cook the chopped bacon in a skillet over medium heat until crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain.

Mix the Dressing: In a large mixing bowl, whisk together the sour cream, mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, onion powder, salt, and pepper until smooth.

Combine Everything: Add the slightly cooled potatoes, half of the crispy bacon, half of the shredded cheddar cheese, and most of the green onions and chives to the dressing. Gently fold until everything is well combined and the potatoes are coated.

Chill and Serve: Cover and refrigerate for at least 1 hour. Before serving, top with the remaining bacon, cheese, and green onions for garnish.