Cook your potatoes in plenty of salted water until just tender.
Drain and, while they are still hot, cut them in half or quarters, depending on their size.
Put the hot potatoes in a bowl and toss gently with a few tablespoons of the ranch dressing and a pinch of salt. Cover the bowl with a clean cloth napkin, and then wrap in plastic wrap. Refrigerate until chilled.
When the potatoes have chilled, toss with more ranch dressing and the green onions, bacon, and chives. Note: be generous with the dressing.
You can serve immediately, or put back in the refrigerator until ready to serve. Give everything a final toss before serving, and garnish with more bacon, and black pepper if you like. Note: toss with more dressing before serving if needed.