Begin by placing the diced petite red potatoes in a large pot and covering them with water. Bring the water to a rolling boil over medium-high heat and cook the potatoes for about 10 minutes or until they are fork-tender.

Carefully drain the potatoes in a colander and let them cool for a few minutes. Rinse them under cold running water to prevent mushiness.

In a large mixing bowl, combine the cooled potatoes with the Hidden Valley® Simply Ranch Dressing, shredded cheddar cheese, crumbled crispy bacon, and chopped green onions. Gently toss the mixture.

Taste the salad and adjust seasoning with salt and pepper as needed. Serve immediately or cover and refrigerate for up to one day to chill.