Preheat oven to 400°F (200°C). Clean potatoes, pierce several times with a fork, then rub lightly with olive oil and salt. Bake 50–60 minutes until tender. Let rest 5 minutes, then peel and cut into 1-inch chunks (some rough edges are fine). Transfer to a large bowl and lightly toss with apple cider vinegar; let cool 15–30 minutes to absorb flavor.

In a small bowl, mix mayonnaise, sour cream (or Greek yogurt), salt, and pepper until smooth.

While potatoes roast, cook bacon until crispy using a skillet or oven method. Drain, cool, then chop into bite-size pieces.

Once potatoes are cool, add bacon, chopped green onions, and cheddar cheese to the bowl. Pour dressing over and gently fold until all ingredients are evenly coated. Taste and adjust seasoning if needed.

Refrigerate for at least 3 hours or overnight to let flavors meld. Serve straight from the fridge or at room temperature.