Wash the baby potatoes thoroughly and place them in a large pot filled with cold water and a pinch of salt. Bring to a boil and cook for 15-20 minutes until fork-tender. Drain and cool slightly.

In a mixing bowl, whisk together the sour cream and mayonnaise until smooth. Season with salt and pepper to taste.

Cut the cooled potatoes into halves or quarters, then fold them into the dressing along with the cheddar cheese, crumbled bacon, and chopped green onions.

Cover and refrigerate for at least 30 minutes to allow flavors to meld.