3 lbs small red potatoes, skin on, washed and cut into 1-inch quarters
3–4 stalks green onions, thinly sliced
1 (24 oz) bottle of your favorite ranch dressing
½ cup real bacon pieces
½ tsp garlic powder
kosher salt and freshly ground black pepper to taste
Place potatoes into a large heavy pot filled with water. Generously salt the water. Bring to a boil and then simmer, uncovered, 10-15 minutes or to desired tenderness. Do not overcook, or end results may turn mushy. Once potatoes are just-tender, immediately remove from heat and drain. Rinse potatoes thoroughly with cold water to halt the cooking process. Drain again and let potatoes cool completely.
Gently fold in in some of the ranch dressing, to desired consistency. Fold in remaining ingredients until just combined, including kosher salt and black pepper to taste. Cover and chill until ready to serve.
Note: red potato ranch salad keeps well when sealed airtight and chilled
You can also use Hidden Valley Dips Ranch packets to make variations of ranch dressing to use for this recipe.
Bacon Ranch Potato Salad keeps well when sealed tightly with Glad Press ‘n Seal and chilled; keep chilled until ready to serve. Salad can be made a day ahead of time.