2 (1 ounce) packages ranch dressing mix
Cover potatoes with 1-2 inches of cold water and add 1 Tbsp salt.
Whisk mayo, sour cream, parsley, green onion, garlic, and ranch dressing mix together in a small bowl.Salt and pepper to taste and refrigerate until ready to use.
Bring potatoes to a boil and reduce heat to medium, cooking until the potatoes are fork-tender (8-10 minutes). Drain potatoes and return to the pot or transfer to a serving bowl. Let cool 5-10 minutes (potatoes should be very warm but not steaming hot.)
Fry up bacon and let cool down in the fridge.
Pour half of the ranch dressing and shredded cheese over the potatoes and toss. Refrigerate about an hour, until cold.
Toss with 1/2 crumbled bacon, and then top with remaining chese and bacon, and serve cold. Enjoy!
This recipe serves 32 people.