Place the potatoes into a large pot and add enough cold water to cover the potatoes by 3 inches. Bring to a boil and cook until fork tender, about 10 minutes.

Strain the potatoes through a colander and transfer to a large bowl. Toss the potatoes with the olive oil and season with salt and black pepper.

Heat an outdoor grill or a grill pan over medium-high heat. Grill the potatoes, flipping every two minutes until brown grill marks appear, 10 minutes total. Transfer the potatoes to a large bowl.

Place a large square of aluminum foil on the grill. Cook the bacon on top of the foil for 18-20 minutes, flipping once, until golden brown and crispy.

Transfer the bacon to a paper towel-lined plate. Chop the bacon into small chunks.

Add the chopped bacon and green onions to the bowl of potatoes. Pour the L&B Smokehouse Cider Dressing over the salad and toss to coat.

Transfer to a platter and serve. Enjoy!