Begin by chopping the potatoes into bite-sized pieces and placing them in a pot with cold water. Bring it to a boil and add a generous pinch of salt. Cook for about 10 minutes until tender, testing with a fork for doneness.

After boiling, drain the potatoes and toss them with apple cider vinegar while they are still warm to infuse a little tanginess.

In a large bowl, combine the cooled potatoes with the crumbled bacon, sharp cheddar, and green onions.

In a separate bowl, mix together the ranch dressing and sour cream. Then, pour this mixture over the potato blend and stir until everything is evenly coated.

Chill the salad for at least two hours before serving, allowing the flavors to meld beautifully.