Start by washing and dicing your red potatoes into bite-sized pieces. In a large pot, add the potatoes and cover them with cold water. Bring the water to a gentle boil over medium-high heat, then cook for about 10-12 minutes, or until fork-tender but not falling apart. Once cooked, drain and cool completely in a colander.

While the potatoes cool, whisk together the mayonnaise, sour cream, apple cider vinegar, and mustard in a medium bowl. Season with salt and black pepper to taste, ensuring the mixture is well-combined and creamy.

Once cooled, gently fold the diced potatoes into the dressing mixture. Add crumbled bacon, shredded cheddar cheese, and diced green onions, stirring carefully to ensure even coverage without mashing the potatoes.

Transfer Loaded Potato Salad to a serving bowl, cover with plastic wrap, and refrigerate for at least 1 hour before serving. Garnish with extra green onions or paprika just before serving.