Wash 1 to 1.5 pounds of baby potatoes thoroughly. In a large pot, add the cleaned potatoes and cover with cold water. Add a pinch of salt, bring to a boil, and cook for 15-20 minutes until fork-tender. Drain and cool slightly.

In a large mixing bowl, combine 1 cup of sour cream, ½ cup of mayonnaise, and a pinch of salt and pepper. Whisk until smooth and creamy.

Once potatoes are cool, cut them into halves or quarters. Fold potato pieces into the dressing, then add 1 cup shredded cheddar cheese, ½ cup crumbled bacon, and ¼ cup chopped green onions. Toss gently.

Transfer to a serving bowl, cover with plastic wrap, and chill in the refrigerator for at least 30 minutes before serving.