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Cover the potato chunks with water and bring to a boil over medium-high heat. Reduce heat to medium and simmer until the potatoes are fork-tender, about 10-15 minutes.
Drain the potatoes and allow them to cool completely.
In a large bowl, combine mayo, sour cream, salt and black pepper.
Toss the potatoes with 1/2 of the bacon, 1/2 of the cheese, and 1/2 of the green onions, reserving the other half for garnish.
Pour the dressing over the potatoes and stir to combine.
Cover and refrigerate overnight for best results, or for several hours before serving.
Garnish the potato salad with remaining bacon, cheese, and green onions immediately before serving. Enjoy!
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