• 6 — 8 Medium to Large Red Potatoes
• 1 large bottle of Hidden Valley Ranch Dressing
• 1 bunch scallions, chopped
• 1 pound bacon, cut into small pieces before cooking

1. Wash potatoes, cut into quarters (bite size) and boil with “skin” on.
2. Cool potatoes while frying bacon extra crisp.
3. Drain off bacon fat and soak up extra grease with paper towels.
4. Mix cooled potatoes with bacon, scallions and dressing.
5. Add salt and pepper to taste.
6. Chill for 2—3 hours.