Loaded Baked Potato Salad: A Hearty, Flavorful Twist on a Classic Favorite

Place the cubed potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, about 10-12 minutes.
Drain the potatoes and let them cool to room temperature.
Prepare the Dressing:

In a large bowl, whisk together the sour cream, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. Adjust the seasoning to taste.
Assemble the Salad:

Once the potatoes have cooled, add them to the bowl with the dressing and gently toss to coat the potatoes evenly.
Fold in the crumbled bacon, shredded cheddar cheese, and sliced green onions, saving a little bacon and cheese for garnish if desired.
Chill and Serve:

Cover the salad and refrigerate for at least 1 hour to let the flavors meld together.
Before serving, garnish with the remaining bacon, cheese, and fresh parsley if desired.
Serving and Storage Tips: