In a large pot, bring salted water to a boil. Add the diced potatoes and cook until tender, about 15-20 minutes. Drain and let cool.

In a mixing bowl, combine the cooled potatoes, crumbled bacon, diced celery, and sliced green onions.

In a separate bowl, whisk together the ranch dressing, apple cider vinegar, dijon mustard, salt, and black pepper.

Pour the dressing over the potato mixture and gently stir to combine.

Cover the salad and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Serve chilled and enjoy!