If using baked potatoes, skip to step 5 of this recipe.

Scrub the potatoes and remove any brown spots. Peeling is optional. Dice into bite-sized cubes and place in a large pot. Cover with cold water by 1 inch.

Bring to a boil, reduce heat slightly, and cook uncovered for 10–15 minutes, or until fork-tender.

Drain well and let cool slightly.

In a large bowl, combine the cooked potatoes, crumbled bacon, green onions, and shredded cheddar.

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

Pour dressing over the potato mixture and stir gently until well coated.

Serve warm or chilled. Store in an airtight container in the fridge for up to 5 days.