Rinse and scrub the potatoes to remove any dirt. Place the whole, unpeeled potatoes in a large pot and cover with cold water. Add a pinch of salt to the water.

Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium and cook the potatoes until they are fork-tender, about 15-20 minutes. To check doneness, insert a fork into the largest potato. If it goes in easily, they are done.

Drain the potatoes and let them cool slightly until they are comfortable to handle. Peel the potatoes by gently rubbing off the skins with your hands or using a paring knife to remove any stubborn parts. Once peeled, cut the potatoes into bite-sized chunks and let them cool completely.

In a large mixing bowl, combine the mayonnaise and sour cream. Mix until smooth. Season the dressing with salt and pepper to taste. Stir in the shredded sharp cheddar cheese, crumbled bacon, and thinly sliced green onions.

Add the cooled potato chunks to the bowl with the dressing. Gently toss the potatoes until they are evenly coated with the dressing. Mix until all ingredients are well distributed throughout the salad.

Taste the potato salad and adjust the salt and pepper if needed.

Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1 hour before serving. This allows the flavors to meld together. Serve chilled and enjoy!