In a large pot, bring salted water to a boil. Add the cubed potatoes and cook until tender, about 15-20 minutes. Drain and let cool.

In a mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and black pepper until smooth.

In a large bowl, combine the cooled potatoes, crumbled bacon, sliced green onions, and shredded cheddar cheese. Pour the dressing over the top and gently mix until well combined.

Cover the potato salad and refrigerate for at least 30 minutes before serving to allow flavors to meld.