Empty potatoes in a colander – rinse and drain. Cut into halves or quarters, depending on the size. Place in large salad bowl.
Add onion and bacon. With scissors, snip sun-dried tomato strips into small pieces and add to bowl. Sprinkle cheese in along with dressing and toss well to coat. Check for seasonings and add salt and/or pepper if desired. Serve at room temperature. Serves 4 – 6.
Notes: I've seen giant, industrial-sized cans of the small white potatoes in grocery stores – those are great if you're having a crowd over. Simply adjust the amounts of the remaining ingredients. This is a recipe to play with – you can add celery or chopped eggs or fresh dill or whatever you'd like (of course, that could make it an Eleven Minute Tater Salad!).