Wash and dice the red potatoes into uniform pieces. Place them in a large pot, cover with cold water, and bring to a boil over medium-high heat. Boil for 10-15 minutes until fork-tender. Drain and keep warm.

Heat a skillet over medium heat and add the bacon strips. Cook until crispy, about 6-8 minutes, turning occasionally. Transfer to a plate lined with paper towels to drain excess grease, then chop into bite-sized pieces.

In a mixing bowl, combine mayonnaise, sour cream, apple cider vinegar, garlic powder, and smoked paprika. Whisk until smooth and creamy.

In a large bowl, gently add the warm diced potatoes, chopped bacon, and creamy dressing. Fold together carefully to coat the potatoes without mashing them.

Fold in the chopped green onions and transfer the salad to a serving dish. Cover and refrigerate for at least 1 hour before serving.