Wash and scrub the Yukon gold potatoes. Place them in a large pot and cover with cold water, adding a pinch of salt. Bring to a boil, then reduce to a simmer for 15-20 minutes until fork-tender. Drain and let cool slightly before slicing.

Cook the bacon in a skillet over medium heat until crispy, about 6-8 minutes. Transfer to paper towels to drain excess grease, then chop into bite-sized pieces.

In a large mixing bowl, combine mayonnaise, sour cream, apple cider vinegar, and Dijon mustard. Whisk until smooth and season with salt, pepper, and paprika.

Cut the cooled potatoes into bite-sized chunks and add to the dressing bowl. Toss gently to coat, then fold in bacon, cheddar cheese, and green onions.

Cover the salad with plastic wrap and refrigerate for at least 1 hour or overnight to allow flavors to meld.