Chop potatoes into bite size pieces and place them in a large pot of lightly salted water. Place the pot on the stove and heat over high heat to boiling. Once boiling reduce heat to a simmer and simmer for 8-12 minutes or until fork tender.
When the potatoes are finished place them in a colander and rinse with cold water for a few minutes to cool completely.
While the potatoes are cooking slice the green onions into thin pieces, cutting about halfway up the green part. Chop the bacon into small pieces.
In a large bowl, combine mayonnaise, sour cream, onion powder, garlic powder and smoked paprika mix thoroughly.
Add your potatoes to the mayonnaise mixture and stir to coat. Add in green onions, bacon, and shredded cheese, fold until everything is evenly mixed.
Keep covered and chilled until ready to serve.
Notes
Sitting out: Do not let this salad stay out for more than two hours to prevent illness.
More Bacon: Up the flavor with more bacon, it makes everything better.
Short cut tip: Feel free to make ahead of time.
Variation tip: Avocado mayo to make a keto version.
Alternate ingredient: It is hard to make this dish low calorie, however, you can use low fat or fat free version of the mayo, cheeses, sour cream etc.