Add potatoes to a large pot of salted boiling water over medium-high heat, reduce to a simmer and cook until tender, about 10 minutes.
Drain and rinse potatoes under cold water, and set potatoes aside to cool to room temperature.
While the potatoes are cooling, mix together the sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper in a medium-sized mixing bowl.
Toss the cooled potatoes with the sour cream mixture until evenly coated.
Stir in the shredded cheddar cheese, chopped bacon, and fresh chives until evenly combined.
Adjust salt and pepper to taste, and garnish with fresh parsley. Chill in the refrigerator for an hour before serving. Enjoy!