1-First Step: Prepare and Bake PotatoesPreheat your oven to 400°F (or 425°F if roasting cubed potatoes). Wash potatoes thoroughly. For whole russets, prick with a fork, place on a baking sheet, and bake for 50 minutes to 1 hour until tender. Alternatively, cut red or Yukon gold potatoes into ~¾-inch cubes, toss with olive oil, salt, and pepper, and roast for 30-35 minutes until golden.

2-Second Step: Cool and Cut PotatoesRemove the potatoes from the oven and allow them to cool completely to avoid mushiness in the salad. If baked whole, peel all or half of the potatoes depending on your texture preference before dicing. If roasted, no peeling is necessary with thin-skinned potatoes.

3-Third Step: Prepare DressingIn a mixing bowl, combine sour cream, mayonnaise, and optional apple cider vinegar to create a creamy, tangy dressing. To add ranch flavor, consider mixing in ranch seasoning or thick ranch dressing as an alternative.

4-Fourth Step: Combine IngredientsGently toss the cooled potato pieces with salt, pepper, and the prepared dressing until coated evenly. Fold in the chopped bacon, green onions, and shredded cheddar cheese, reserving a small amount of each to garnish later.

5-Final Step: Chill and ServeRefrigerate the potato salad for at least 30 minutes to allow flavors to meld. Before serving, sprinkle the reserved bacon, cheese, and green onions on top for an attractive presentation and extra freshness. Serve chilled or at room temperature depending on preference.