Peel and cut the potatoes into uniform 1-inch cubes. Place them in a large pot, cover with cold, salted water, and bring to a boil over medium-high heat.

Boil the potatoes for 15-20 minutes, or until fork-tender. Drain and let cool slightly.

In a large mixing bowl, whisk together sour cream, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and black pepper to prepare the dressing.

Add the slightly cooled potatoes to the dressing and gently toss to coat without breaking the potatoes.

Fold in the shredded cheddar cheese and chopped green onions. For extra crunch, consider adding diced celery or red bell peppers.

Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld.

Before serving, give the salad a final stir and garnish with additional green onions if desired. Serve chilled and enjoy!