Cook the Potatoes

For the best flavor, I recommend baking the potatoes. Baking gives them a richer flavor and a texture that’s similar to a loaded baked potato. If you’re short on time, boiling works just as well.

To Bake the Potatoes (Recommended)

1. Preheat the oven to 400°F.
2. Wash and dry the red potatoes, then toss them lightly with olive oil and a sprinkle of salt.
3. Spread the potatoes in a single layer on a parchment paper-lined baking sheet.
4. Bake for 35 to 45 minutes, or until fork tender, turning them once halfway through if desired.
5. Allow the potatoes to cool until they’re warm but easy to handle, then cut them into bite-sized pieces.

To Boil the Potatoes

1. Wash the potatoes and cut them into bite-sized pieces.
2. Place them in a large pot and cover with cold, salted water.
3. Bring the water to a boil, then reduce the heat and simmer for 10 to 15 minutes, or until the potatoes are fork tender.
4. Drain well and let the potatoes cool for about 10 to 15 minutes.

Make the Potato Salad

1. In a large mixing bowl, stir together the mayonnaise, sour cream, ranch seasoning, garlic powder, onion powder, salt, and black pepper until smooth and creamy.
2. Add the warm diced potatoes, red onion, and shredded cheddar cheese. Gently stir until evenly coated with the dressing.
3. Fold in three-fourths of the crumbled bacon.
4. Transfer the potato salad to a serving bowl and top with the remaining bacon and the chopped green onions.
5. Cover and refrigerate for at least 2 hours before serving for the best flavor. Garnish with additional shredded cheddar cheese, bacon, or green onions, if desired.