Place the cubed potatoes in a large pot and cover with cold water. Add 1 tablespoon of salt. Bring to a boil over high heat, then reduce heat and simmer until potatoes are fork-tender but not mushy, about 15-20 minutes. Drain thoroughly and allow them to cool slightly.

While potatoes are cooking, prepare the dressing. In a medium bowl, whisk together the mayonnaise, sour cream, pickle juice, garlic powder, onion powder, parsley, dill, salt, and pepper until completely smooth. Taste and adjust seasonings as needed.

Hard-boil the eggs. Once cooked, cool them completely, peel, and roughly chop. Set aside.

In a very large bowl, gently combine the slightly warm or cooled potatoes with about three-quarters of the prepared ranch dressing. Toss gently to coat all potatoes without breaking them apart.

Fold in the crumbled bacon, shredded cheddar cheese, the chopped hard-boiled eggs, and the white parts of the green onions. Mix just until incorporated.

Cover the potato salad and refrigerate for at least 2 hours (or preferably overnight) to allow the flavors to meld. Before serving, adjust seasoning if necessary and garnish with the reserved green tops of the green onions.