Boil the cubed potatoes in a large pot of salted water for 10-15 minutes until tender. Drain and let cool completely.

Cook the beef bacon in a skillet over medium heat until crispy. Drain excess fat, crumble, and set aside.

In a small bowl, whisk together sour cream, mayonnaise, garlic powder, salt, and black pepper to create the dressing.

In a large mixing bowl, combine the cooled potatoes, crispy beef, cheddar cheese, green onions, and parsley.

Pour the creamy dressing over the potato mixture and toss gently until well coated. Chill for at least 1 hour before serving.