Bacon and Ranch Potato Salad

1. Place potatoes and salt in large pot of water and bring to a boil. 2. Let cook until potatoes can be pierced with a fork easily (don't overcook or you will have a mushy potato salad). 3. Drain potatoes and set aside to cool. 4. Meanwhile, in a medium bowl add sour cream and dry ranch dressing mix. Mix well. 5. Cut potatoes into bite size pieces. 6. Add potatoes and eggs to the sour cream mixture. 7. Add Hickory Bacon and Onion dressing (or regular ranch) and seasoning salt, if needed add more dressing until salad is moistened to your liking. 8. Toss well, cover, and refrigerate for at least 2 hours to let the flavors blend together. 9. Right before serving add the cooked and crumbled bacon, mixing well. 10. Serve cold or at room temperature.