Loaded Bacon Ranch Potato Salad

Preheat oven to 400°F (200°C). Arrange bacon in a single layer on a baking sheet and bake until crispy, about 15-20 minutes. Let cool, then chop.

While the bacon cooks, chop the red potatoes into uniform, bite-sized pieces.

In a large pot, bring water to a boil. Stir in the chicken bouillon powder.

Add the chopped potatoes to the boiling water and cook until fork-tender, about 15-20 minutes. Drain well.

While the potatoes are boiling, prepare the dressing. In a bowl, whisk together the mayonnaise and buttermilk until smooth.

Stir in the Creole seasoning and the packet of dry ranch seasoning mix.

Pour the dressing base into a very large mixing bowl and stir in the sour cream until fully combined.

While the drained potatoes are still warm, add them to the bowl with the dressing.

Add most of the chopped bacon, sliced green onions, and shredded Colby Jack cheese, reserving some of each for garnish.

Gently fold all the ingredients together until the potatoes are evenly coated in the dressing.

Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.

Before serving, transfer the potato salad to a serving dish and garnish with the reserved bacon, green onions, and cheese.