Add cubed potatoes to a large pot and cover with water. Bring to a boil, add salt, and cook until the potatoes are fork-tender, about 8-12 minutes.

Once tender, drain the potatoes and rinse under cold water to stop the cooking process. Allow them to cool to room temperature.

In a large bowl, combine the sour cream, white vinegar, mayonnaise, garlic powder, onion powder, paprika, cheddar cheese, crumbled bacon, and green onions to make the dressing. Add the potatoes and fold to combine.

Season with salt and pepper. Mix well until all ingredients are evenly distributed.

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