Baked Potato Salad

In a large pot of salted water, add potatoes and cook until just fork tender. Remove from boiling water and cool. When cool enough to handle, cut into 1-inch cubes. While potatoes are cooking and cooling, fry bacon in a large nonstick frying pan , remove to paper towel lined plate to drain . Strain bacon fat, reserve 3 Tablespoons in pan. Reheat bacon fat and fry off potatoes until light golden brown. Remove to paper towel lined plate to cool, season with a pinch of salt. Combine sour cream, mayonnaise , white vinegar salt and pepper in a small bowl. Chop bacon and green onions. Combine potatoes and dressing , adjust seasoning as necessary. Refrigerate for 1 hour, top with bacon and green onions before service.