Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat.
Reduce heat to medium and simmer the potatoes until tender when pierced with a fork, about 12 to 15 minutes.
Drain the potatoes and transfer them to a large mixing bowl. Let cool slightly for about 10 minutes.
In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper until smooth.
Pour the dressing over the warm potatoes and gently toss to coat evenly.
Add the shredded cheddar cheese, sliced green onions, and crumbled turkey bacon to the potatoes. Gently fold them in to combine.
Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour to allow flavors to meld and the salad to chill.
Before serving, sprinkle the chopped fresh chives over the top as a garnish.