Ranch Potato Salad with Bacon

Begin by filling a large container with water and adding a moderate amount of salt. Place the pot on high heat and bring it to a rolling boil. Next, gently add the whole potatoes into the boiling water. Continue cooking until they become soft and tender, which typically takes between 15 to 20 minutes.

Once the potatoes are cooked, carefully pour them into a colander and run them under cold running water to stop the cooking process. Allow them to cool down completely, then chop them into 1 inch cubes.

Transfer the chopped potatoes to a large serving dish and refrigerate them for at least 2 hours, or until they have reached the desired chilled state.

In a small bowl, combine the contents of the ranch dressing mix packet with mayonnaise and finely chopped green onion. Cover the bowl with a lid or plastic wrap, then refrigerate it for about 2 hours to allow the flavors to meld together.

Place a few strips of bacon on a paper towel-lined plate and cook it in the microwave until crispy, depending on your microwave's power level. Allow the bacon to cool down completely.

Mix the mayonnaise mixture into a bowl containing the chilled potatoes. Crumble the cooked bacon into the potato mixture and stir it in thoroughly to distribute the flavors evenly.

Serve the potato salad chilled, garnished with additional chopped green onion if desired.