Boil Potatoes: Wash and cut the potatoes into bite-sized cubes. Bring a large pot of salted water to a boil. Add the potatoes and boil for 20-25 minutes until fork-tender.

Cool: Drain the potatoes well in a colander. Transfer them to a large mixing bowl and place them in the refrigerator until they are completely cold.

Mix Dressing: In a separate small bowl, whisk together the sour cream and mayonnaise until completely smooth.

Combine: Once the potatoes are cold, pour the sour cream mixture over them. Add the chopped yellow onion, chives, ¾ cup of the shredded cheddar cheese, and half of the crumbled bacon.

Season: Add a generous pinch of kosher salt and black pepper. Use a rubber spatula to gently fold everything together until the potatoes are evenly coated.

Garnish & Chill: Top the salad with the remaining shredded cheese, the rest of the bacon crumbles, and the sliced green onions.

Serve: Cover the bowl tightly and chill in the refrigerator for at least 2 hours before serving to let the flavors meld. Serve cold and enjoy!