In a large pot, add the potatoes and cover with water. Add a couple of sprinkles of salt to the water. Bring to a boil over high heat, then reduce the heat to low and simmer until the potatoes are tender (about 15 minutes-- don't overcook!) Drain the potatoes, chop, then add to a large bowl and toss with vinegar while they are still warm. Let the potatoes cool completely.
Add the bacon, sour cream, mayonnaise, cheese, onions, salt and pepper. TIP: you may wish to save a little of the bacon, cheese and onions to sprinkle on top after you mix it all together. It will be prettier served that way!
Cover and refrigerate. This salad is best when refrigerated overnight!
Notes
If you are preparing this recipe as GLUTEN FREE, just be sure to use brands of bacon and mayonnaise that are known to be GF.
When it's time to serve: If the salad doesn't appear as creamy as you'd like, stir in another 1/2 cup of sour cream just before serving. Sometimes a stint in the refrigerator gives the potatoes in a potato salad time to soak up its dressing!