Cut potatoes into bite sized chunks. Place in a pot of cold water. Bring pot to a boil and throw in a couple of Tablespoons of salt. Let the potatoes boil until cooked through, about 10 minutes. They are done when they can easily be pierced with a fork or the tip of a knife.
Drain potatoes and toss with vinegar. Let cool.
Toss bacon, cheese and green onions with potatoes.
Mix ranch and sour cream together and pour over potatoes, stir to coat.
Chill for at least a couple of hours
Notes
I like using red potatoes for this recipe. However, yukon gold and russet potatoes also work well.