Bring a large pot of lightly salted water to a boil. Add whole potatoes, and cook until tender, 15 to 20 minutes. Drain, run under cold water to cool, and chop into 1 inch cubes. Transfer to a large serving bowl, and refrigerate until completely chilled, about 2 hours.
In a small bowl, stir together the ranch dressing mix, mayonnaise and green onion. Cover, and refrigerate for about 2 hours to blend flavors.
Fry bacon until crunchy, drain fat & cool.
Mix Eggs and Celery into the bowl of potatoes, then stir the mayonnaise mixture until well distributed. Crumble bacon into the bowl, and stir. Serve.