Place the potatoes in a large pan and cover with cold salted water. Bring to a boil over high heat, then lower the heat and gently boil until tender. Drain and let them cool to room temperature. You can spread them on a cookie sheet to speed up cooling.

While the potatoes cool, stir together the mayonnaise, ranch dressing, apple cider vinegar, mustard, salt, pepper and celery seeds in a large bowl.

Add the cooled potatoes to the dressing and mix gently with a wooden spoon until coated.

Fold in the celery, onion, bacon and cheese. Stir in the diced eggs.

Cover and chill for at least 1 hour before serving. Top with green onions if you want.