Cook the Potatoes:
Scrub the potatoes and place them in a large pan. Cover with water and bring to a boil. Cook at a low boil until fork-tender, about 15 minutes. Drain the potatoes and set aside to cool. 
Prepare the Potatoes:
Once cooled, cut the potatoes into bite-sized pieces. Peel if desired. Place the cut potatoes in a large mixing bowl. 
Combine Ingredients:
Add the diced green onions, shredded cheddar cheese, cooked and crumbled bacon, Hidden Valley Ranch, and fresh ground pepper to the bowl with the potatoes. Stir to combine thoroughly. 
Chill the Salad:
Cover the potato salad and refrigerate for at least 2 hours or overnight for the best flavor. *Optionally, reserve the bacon and add it just before serving to keep it crispy. 
Enjoy this delicious Bacon Ranch Potato Salad as a perfect side dish for any gathering!