Boil unpeeled potatoes in salted water until tender, 15-25 min; drain, and keep hot. Chop bacon; fry slowly until crisp. Remove bacon to paper towels and let drain. Remove all but 2-3 tablespoons of bacon drippings from the pan. Add onions and bacon back to the pan with the remaining drippings and fry until the onions are tender; add vinegar and cook a few minutes longer. Cut potatoes into about inch sized chunks removing about half of the skin (I like the skin for flavor and color, but others may not). Toss the potatoes with the bacon mixture in a large bowl. Combine the sour cream and mayonnaise and add to the potatoes. Add the rest of the seasonings and salt and pepper to taste; combine everything gently. Serve warm.