Begin by dicing the petite red potatoes into 1-inch chunks and place them in a pot filled with cold water. Over medium-high heat, bring the water to a rolling boil, then reduce to medium heat. Cook until the potatoes are tender but not falling apart, about 10 minutes.

Once the potatoes are tender, carefully drain them in a colander. To speed up the cooling process, rinse the potatoes under cold running water for a few minutes. Spread them out on a clean kitchen towel to ensure they cool completely and excess moisture evaporates.

In a large mixing bowl, combine the cooled potatoes with Hidden Valley® Simply Ranch dressing, shredded cheddar cheese, crumbled bacon, and chopped green onions. Gently stir until every potato chunk is well-coated with the creamy dressing.

Taste your salad and add salt and pepper to enhance the flavors. Adjust accordingly for your preferences.

You can serve the salad immediately or cover the bowl and refrigerate it for up to one day. Add more crumbled bacon just before serving to keep it crispy.