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Boil the Potatoes: Place the Little Potatoes in a large pot of salted water. Bring to a boil and cook for about 12–15 minutes until fork-tender. Drain and let them cool slightly. Slice the larger ones in half, but leave the tiny ones whole for texture.
Make the Dressing: In a medium bowl, whisk together the softened cream cheese, mayo, sour cream, vinegar, and garlic powder until smooth. If it's too thick, add a teaspoon of water or pickle juice.
The Mix-In: In a large bowl, combine the warm potatoes, diced jalapeños, crumbled bacon, shredded cheddar, and green onions.
Fold & Chill: Pour the dressing over the potato mixture. Fold gently so you don't smash the potatoes.
Garnish: Top with the reserved jalapeño rounds and an extra sprinkle of bacon or cheese.