Step 1: Place the diced red potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook for 10-15 minutes, or until the potatoes are tender when pierced with a fork but still firm enough to hold their shape. Drain them thoroughly and let them cool slightly on a baking sheet to release excess steam.
Step 2: In a large mixing bowl, combine the sour cream, mayonnaise, and Dijon mustard. Season generously with salt and black pepper. Whisk until all ingredients are well combined and the dressing is smooth.
Step 3: Add the slightly cooled potatoes to the bowl with the dressing. Gently fold the potatoes into the dressing, ensuring they are evenly coated.
Step 4: Stir in the crumbled cooked bacon, shredded cheddar cheese, and sliced green onions. Continue to mix gently until all the ingredients are well distributed throughout the salad.
Step 5: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This chilling time is crucial as it allows the flavors to deepen and meld, making the salad even more delicious.
Step 6: Before serving, give the salad another gentle stir and taste. Adjust salt and pepper if needed. Serve chilled and enjoy!