Fill a large pot with salted water and bring it to a boil. Add the Yukon Gold or red potatoes and cook for 18–20 minutes until fork-tender. Drain and cool slightly.

In a skillet over medium heat, cook the thick-cut bacon until crispy, about 8–10 minutes. Transfer to a paper towel-lined plate to drain, then crumble.

In a medium saucepan, bring water to a boil. Add the eggs and simmer for 10 minutes. Transfer to an ice bath, then peel and dice.

In a mixing bowl, combine mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, and paprika. Season with salt and black pepper.

In a large bowl, add the warm potatoes, crumbled bacon, diced eggs, sharp cheddar cheese, and green parts of the spring onions. Fold in the dressing gently.

Cover and let the salad rest for 10 minutes or refrigerate for at least 2 hours before serving.