In a large pot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 15 to 20 minutes. Drain and let cool slightly before transferring to a large serving bowl.
In a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Reserve 2 tablespoons of fat in pan, and transfer bacon to a paper towel-lined plate to drain.
Add red onion and cook over medium heat until starting to soften, about 3 minutes. Whisk in apple cider vinegar, water, olive oil, Dijon mustard and sugar. Bring mixture to a simmer, then turn off heat and season with salt and pepper.
Stir in green onions and gradually pour mixture over potatoes.Toss to combine, serve warm.