Cook 6 bacon slices in advance. I like to cook a pack of bacon in the oven, then freeze the other half for future recipes. Bake at 400°F for 16-20 minutes or until it reaches desired crispiness (You can also cook it in a frying pan on the stove).
Lay bacon on a paper towel to absorb excess grease. Use kitchen scissors or knife to chop and crumble small.
Boil Potatoes:
Scrub the outsides of potatoes, then slice into quarters. Fill the pot with enough water to cover potatoes. Bring to a boil, then reduce heat and let simmer until potatoes are slightly tender when poked with a fork. Drain water.
Assemble Salad:
Add cooked potatoes, crumbled bacon, green onion, dill pickles, grated cheese and ranch dressing to a bowl. Toss everything together.
Serve immediately, or let chill in fridge until ready to eat. Leftovers can be stored in fridge for up to 1 week.