Preheat the oven to 400° F (200°C).

Clean the potatoes and dry them. Coat them with the olive oil, and season with salt and pepper. Place them on a baking sheet and pierce 4-5 times with a fork. Cook for 50-60 minutes or until soft and tender. Remove from the oven and let cool for 5 minutes.

When cool enough to handle, peel the potatoes and cut into 1-inch chunks. The potato is likely to crumble a bit. That’s normal. Just put it all in a large mixing bowl. While still warm, sprinkle the potatoes with the apple cider vinegar and rest for 15 minutes, so they can absorb the liquid.

In a small bowl, mix the mayonnaise, sour cream, salt and pepper.

Add the bacon, green onion, and cheddar to the bowl with the potatoes.

Pour the dressing over the top and fold the ingredients together with a spatula. Taste and season with more salt and pepper, as needed.