Red skin potatoes
1 (16 oz.) can black olives, drained
1/2 c. diced celery
3/4 c. green onions, sliced and 1/2 c. onion tops, chopped
8 slices bacon, cooked and crumbled
1 pkg. HIDDEN VALLEY® Ranch dressing

Leaving skins on potatoes, cube and cook, then cool. Toss cooled potatoes with olives, celery, onions and tops, and bacon. Mix dressing according to package directions. Add to potato mixture. Add salt and pepper to taste; mix well. Top with chives or some chopped onion tops and chill to serve.