Add the chopped potatoes to a medium saucepan filled with cold water and place over a medium-high heat.  Cover and bring to the boil.  Boil for 10 minutes, or until just softened.  Drain and set aside to cool.

While the potatoes are cooling, make the creamy dressing by adding the sour cream, mayonnaise and apple cider vinegar to a small bowl.  Stir until well combined and season to taste with salt and pepper.

To assemble the salad, add the cooked and cooled potatoes, chopped bacon, shredded cheese and sliced green onions to a large salad bowl.  Add the creamy dressing, and mix until well combined.  Sprinkle the chopped parsley on top if desired. Refrigerate until ready to serve.