Ranch Potato Salad

6 to 8 large Idaho potatoes
8 slices bacon, cooked and crumbled
1 small red onion, chopped
1 cup grated cheddar cheese
Salt and pepper to taste
Dash of garlic powder
1 cup Ranch Dressing 


Cook the potatoes with skin on until fork tender. Drain and allow potatoes to cool completely. Cut the potatoes into 1" cubes. Cook the bacon until crisp and drain on paper towels. Combine and toss all ingredients except dressing. When mixed well, add dressing and refrigerate for two hours.