In Dutch oven or 5-quart saucepan, place potatoes and salt. Add water just to cover. Heat to boiling; reduce heat to low. Cover; simmer 10 to 15 minutes or until tender. Drain; rinse with cold water to cool. Drain well. Cool slightly.
Place potatoes in large bowl. Add tomatoes, celery, chives and bacon.
Stir in ranch dressing. Serve warm, or cover and refrigerate until ready to serve.