Katie Wagner's Potato Salad

• 5 pounds red skin potatoes
• 6 green onions
• 1 pound bacon
• 2 cups mayonaisse
• 1 cup sour cream
• 2 packages Ranch dressing mix
• 4 ounces crumbled bleu cheese

Steps:

1. Chop potatoes into bite-sized pieces (leave skin on)
2. boil the potatoes until tender
3. cook bacon
4. crumble bacon
5. slice green onions
6. sprinkle onions and bacon over warm potatoes
7. In a separate bowl, mix together mayo, sour cream, dressing mix, and bleu cheese.
8. Mix mayo mix with potatoes.
9. Refridgerate overnight

Makes one large pyrex bowl of potato salad.