Wash potatoes and cut into 1-inch cubes (leave skin on or peel if preferred).

Place potatoes in a large pot, cover with cold water, and add kosher salt.

Bring to a boil, then reduce to a gentle boil and cook for 12-15 minutes until fork-tender.

Drain and transfer to a large mixing bowl with vinegar and olive oil. Toss gently and cool for 15-20 minutes.

In a medium bowl, whisk together mayonnaise, sour cream, mustards, garlic, salt, pepper, paprika, and lemon juice until smooth.

Cook the Bacon (if not pre-cooked)

In a skillet over medium heat, cook bacon until crispy (3-4 minutes per side).

Transfer to a paper towel-lined plate, then chop into small pieces.

To the cooled potatoes, add most of the bacon, cheddar cheese, and green onions (reserve some for topping).

Add chopped fresh dill and sour cream.

Pour dressing over everything and gently fold until well combined.

Final Touches & Serving

Transfer to a serving bowl and top with reserved bacon, cheese, and green onions.

Refrigerate for at least 1 hour for best flavor or serve immediately at room temperature.