Wash and cut the gold or red potatoes into bite-sized chunks, placing them in a large pot. Fill with salted water and bring to a boil over medium-high heat. Cook for 15-20 minutes or until fork-tender. Drain and cool completely on a baking sheet.

In a large mixing bowl, combine the cooled potatoes, chopped cooked bacon, and shredded sharp cheddar cheese. Then add sour cream and mayonnaise.

Sprinkle in chopped green onions and fresh parsley, if using. Gently fold everything together without breaking apart the potatoes.

Season with salt and pepper to taste. Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least one hour to let the flavors meld.

Before serving, give the salad a gentle stir. If dry, add more sour cream or mayonnaise. Serve alongside grilled meats or at picnics.