Ranch Red Skin Potato Salad
This easy potato salad is studded with cheese, bacon, and onions and dressed with a creamy ranch dip.

Place the potatoes into a large pot and cover with salted water.

Bring to a boil over high heat.

Reduce heat and simmer until tender about 20 minutes.

Drain and refrigerate until cold then cut into bite-size pieces.

While the potatoes simmer cook the bacon.

Place the bacon in a large skillet; cook over medium-high heat until brown and crisp about 10 minutes.

Drain the bacon slices on a paper towel-lined plate; crumble.

Combine the cooked potatoes crumbled bacon Cheddar cheese and green onions in a large bowl.

Fold in the ranch dip.

Refrigerate overnight.