Boil potatoes with salt. Drain and then cube when cool. Fry bacon crisp and cut into 1/2 inch pieces. Combine potato cubes, bacon, red onions, green onions, dill pickles, green olives and garlic powder. Mix mayonnaise, Dijon mustard and habanero sauce and then toss with mixed ingredients. Best left to set overnight in the refrigerator, but let is sit on the counter 30 minutes before serving.