Preheat oven to 400°F. Scrub potatoes clean and pierce each one several times with a fork. Rub with olive oil and sprinkle lightly with kosher salt. Bake for 50 to 60 minutes or until tender. Let them cool for about 5 minutes.

Peel the potatoes once cool enough to handle. Cut into roughly 1-inch chunks—crumbles are welcome. Transfer to a large mixing bowl.

While potatoes are still warm, drizzle them with apple cider vinegar. Allow them to rest and absorb flavor for 15 to 30 minutes while cooling.

While the potatoes cool, cook the bacon until crispy, either on the stovetop or in the oven at 400°F for 15 minutes. Let cool, then crumble.

In a separate bowl, mix together the mayonnaise, sour cream, salt, and pepper until smooth and creamy.

Gently fold the dressing into the cooled potatoes. Stir in the bacon, green onions, and shredded cheddar cheese until well combined. Taste and adjust seasoning as needed.

Cover and refrigerate for at least 3 hours before serving to allow flavors to develop. Serve chilled or at room temperature.