Start By Cooking The Potatoes:

1. Place diced potatoes into a large pot. Pour water over the potatoes, until the water is 1″ above the potatoes.
2. Add 1/2 tsp. salt to the water and cover with a lid.
3. Bring the water to a boil over medium high heat and boil potatoes 12-15 minutes, or until potatoes are still slightly firm but tender. You don’t want them crunchy by any means but also don’t want them soft enough to fall apart or mash. A fork should easily pierce the potatoes (I recommend pulling a potato out of the water to test it for best results.)
4. Drain the potatoes, letting them cool slightly. 

While The Potatoes Are Cooking, Mix Up The Ranch Dressing:

1. In a small bowl or a jar, combine mayonnaise, 2 Tbsp. of the milk or water, cider vinegar, dill, garlic & onion powder, 1/4 teaspoon salt, and pepper.
2. Whisk or blend together until smooth.
3. Taste and add additional salt, pepper, or seasonings to taste.
4. Add additional milk/water if desired for a thinner consistency.
5. Ranch dressing will keep for 1 week covered in the refrigerator.

When The Potatoes Are Done, Assemble The Salad:

1. After the potatoes are drained and slightly cooled, transfer them into a large mixing bowl.
2. Add crumbled bacon (reserve a bit for garnish), green onion, 2 Tablespoons chopped herbs, and about 3/4 of the ranch dressing.
3. Gently stir to combine everything, adding more dressing as desired.
4. Garnish with a little extra bacon, green onion, herbs, or pepper, cover & chill at least 1 hour in the refrigerator until ready to serve.
5. Potato salad will stay fresh 2-3 days in the refrigerator. Remember that this salad can only stay at room temperature safely for 2 hours at a time. Store in the refrigerator whenever possible!