Tender Yukon Gold potatoes are simmered until just fork-tender, then cooled so every cube stays intact instead of turning mushy. A tangy dressing built from sour cream, apple cider vinegar, garlic powder, and onion powder coats each piece, while crisp, deeply browned bacon and sharp shredded cheddar bring the classic loaded-potato flavor into every bite. Green onions and fresh chives finish things off with a bright, herby crunch that balances all that richness. Chilling the salad for at least an hour lets the dressing really soak in, so the flavor is just as good — if not better — the next day. Since there's no added sweetener anywhere in the dressing or toppings, this savory, tangy salad is a naturally solid pick if you're watching added sugar. It's the kind of potato salad that disappears fast at a cookout, no sugary shortcuts required.
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Place the cubed potatoes in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt and bring to a boil over high heat. Reduce to a steady simmer and cook for 10–13 minutes, until the potatoes are just tender when pierced with a fork but still hold their shape — they should not be falling apart.
Drain the potatoes in a colander and spread them out on a sheet pan or large plate to cool for 10 minutes, until no longer steaming. Cooling them uncrowded helps them dry out slightly so the dressing clings rather than slides off.
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