Begin by placing the halved baby potatoes in a large saucepan filled with water. Bring the water to a rolling boil and cook the potatoes for about 15-20 minutes, or until they can be easily pierced with a fork. Once cooked, drain the potatoes and allow them to cool completely.

In a separate bowl, whisk together the Greek yogurt, light mayonnaise, whole grain mustard, garlic powder, onion powder, sea salt, and black pepper until the mixture is creamy and well combined.

Once the potatoes have cooled, transfer them to the bowl with the creamy dressing. Carefully fold the potatoes into the mixture, ensuring they are thoroughly coated without breaking them apart.

Next, add in the grated sharp cheddar cheese, crumbled bacon, sliced scallions, and fresh dill. Gently mix everything together until the ingredients are evenly distributed throughout the salad.

Cover the bowl with plastic wrap and place it in the refrigerator for at least 1 hour, allowing the flavors to blend beautifully. For optimal taste, let it chill for 2-3 hours.

When ready to serve, give the salad a light toss and taste for seasoning, adjusting if needed. You can top it off with extra scallions and bacon bits for an appealing presentation.