Begin by washing 2 pounds of Yukon Gold potatoes and cutting them into evenly sized chunks. Place them in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil over medium-high heat and cook for about 15-20 minutes, or until fork-tender but not falling apart. Drain the potatoes and allow them to cool slightly.

In a skillet over medium heat, fry 6 slices of bacon until crispy, approximately 7-10 minutes. Flip the bacon halfway through for even cooking. Once cooked, transfer the bacon to a paper towel-lined plate to drain excess grease. Allow it to cool, then chop into bite-sized pieces.

In a large mixing bowl, combine 1 cup of mayonnaise, 2 tablespoons of mustard, and 2 tablespoons of apple cider vinegar. Whisk together until smooth, and season with salt and pepper to taste.

In the same mixing bowl, add the cooled potatoes, chopped bacon, 1 cup of shredded sharp cheddar cheese, ½ cup of chopped green onions, and 2 chopped hard-boiled eggs. Gently fold all the ingredients together using a spatula.

Cover the bowl with plastic wrap and refrigerate the Loaded Potato Salad for at least 1 hour before serving.