Place the halved baby potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil. Cook for about 15-20 minutes, or until the potatoes are fork-tender. Drain and let cool.

In a large bowl, combine the sour cream, mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper. Mix until smooth and well combined.

Once the potatoes have cooled, add them to the bowl with the dressing. Gently fold in the cooked bacon, green onions, and parsley until everything is evenly coated.

Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld.

Before serving, taste and adjust seasoning if necessary. Serve chilled or at room temperature.