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Cut the potatoes into 1 inch cubes, then add them to a large pot of boiling salted water.
Cook the potatoes in the boiling water for 15-20 minutes, or until fork tender.
While the potatoes are boiling, cook and crumble the bacon, if you haven't done so already.
Drain the potatoes and transfer them to a large bowl.
Place the bowl of potatoes in the refrigerator to chill while preparing the other salad ingredients.
In a small bowl, prepare the dressing by combining the blue cheese dressing, mayonnaise, dried parsley, salt and pepper.
Add the cooked and crumbled bacon, blue cheese crumbles, minced onion, diced celery and diced green onions to the large bowl of cooked potatoes.
Add the prepared salad dressing and toss until all of the potatoes are coated in the dressing.
I recommend refrigerating the salad for at least 30 minutes before serving. It can also be covered and stored in the refrigerator for up to 2 days before serving.