2 pounds red potatoes, cut into bite-sized pieces 1 (16 ounce) container sour cream 1 (1 ounce) package ranch dressing mix 2 bunches green onions, thinly sliced 1 ½ cups shredded Cheddar cheese 1 ¼ cups cooked crumbled bacon

Place potatoes in a large pot and cover with lightly salted water; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain; rinse under cold water until cool.

Combine sour cream and ranch dressing mix in a large bowl. Add potatoes, green onions, Cheddar cheese, and bacon; fold together until well-coated. Cover the bowl with plastic wrap; refrigerate before serving, about 2 hours.