Ranch Potato Salad

Wash and lightly scrub potatoes, cutting out eyes or black spots. Place in a very large pot, add salt and enough water to cover. Bring to a boil, then boil for 20 minutes.

Meanwhile, in small bowl, mix together the ranch dressing mix, sour cream, mayonnaise and chopped/sliced green onions. Cover and refrigerate for 2 or more hours.

Cut bacon into pieces and cook until crisp. Drain grease and cool.

When potatoes are done, drain and rinse with cold water. Cut into 1-inch cubes. You will have lots of potato peels to peel off. Just grab the loose peels and discard. Refrigerate cubed potatoes for 2 or more hours or until cool.

Shred cheese. Mix potatoes with the ranch dressing mixture. Lightly fold in bacon and shredded cheese, saving some to sprinkle over the top as decoration/accent.