Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain, cool, and chop, leaving skins on. Set aside.

Meanwhile, cook bacon in a large, deep skillet over medium-high heat until evenly browned. Drain, crumble, and set aside.

Whisk green onions, oil, vinegar, black pepper, and salt together in a large bowl. Add potatoes, bacon, and cheese; toss to coat.