Place the diced Yukon Gold potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water to season the potatoes as they cook.

Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for about 15-20 minutes, or until they are fork-tender.

Once cooked, drain the potatoes in a colander and let them cool for about 10 minutes.

In a mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and black pepper.

Whisk the ingredients together until smooth and well combined. Taste and adjust seasoning if necessary.

In a large mixing bowl, add the cooled potatoes, crumbled bacon, shredded cheddar cheese, sliced green onions, and diced pickles (if using).

Pour the dressing over the potato mixture and gently fold everything together using a spatula. Be careful not to mash the potatoes; you want to keep them intact.

Cover the bowl with plastic wrap and refrigerate the loaded potato salad for at least 1 hour to allow the flavors to meld together.

Before serving, give the salad a gentle stir and adjust seasoning if necessary. Serve chilled and enjoy!