Scrub the potatoes and cut into chunks.

(I like to leave the skins on to add color to the salad -- plus I like the taste and the peels contain a lot of nutrients -- but you can peel them.)

Place the potatoes in a large pot. Add garlic and cover with water. Boil the potatoes until they are just done.

Be careful not to overcook the potatoes as this will cause them to turn into mush once you begin to fold in the dressing and other ingredients.

While the potatoes are boiling you can prepare the dressing, onions and bacon. Combine the sour cream and mayonnaise with the dry Ranch dressing mix.

Wash the stalks of green onion and dry them with paper towels. Trim the ends and dice the stalks into pieces.

If you are going to cook your own bacon to make the bacon pieces you can do this now. Allow the bacon to cool completely before cutting into pieces. I used Hormel Bacon Pieces with Picnic Bacon which is cooked bacon already cut into pieces.

I only added 1/8 cup of bacon, but you can add more to taste.

Once the potatoes are done strain them into a colander in the sink.

To stop the cooking process and prevent overcooked potatoes, and to speed up the cooling process, rinse the potatoes with cool water for a few minutes.

Once most of the water is drained, place the strainer in the pot used to boil the potatoes and place the potatoes in the fridge to cool completely. Placing the strainer in the pot will catch any remaining liquid.

Once the potatoes are cooled, dump them in a mixing bowl and fold in the sour cream/mayonnaise/Ranch dressing mixture until the potatoes are coated.

Next, fold in the bacon, salt, and pepper. And lastly, fold in the onions. Add the onions last so that they don't become too beat up during the mixing process.

Voila! You're done!

This potato salad is great with barbecue or Sloppy Joe's. It is lightly coated with dressing so it isn't too heavy.

You can garnish servings with extra bacon and/or green onion.

(Make sure to keep it refrigerated since it contains mayonnaise and dairy.)