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

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

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

Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld. For best results, chill for 2-3 hours.

Before serving, taste and adjust seasoning if necessary. Garnish with additional parsley or green onions if desired.