Loaded Potato Salad

Chop the red potatoes into bite-sized cubes.

Bring a large pot of water to a boil. Add the chicken bouillon powder and stir to dissolve.

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

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

Add the Creole seasoning and the packet of ranch seasoning mix to the dressing and whisk to combine.

Pour the dressing into a large mixing bowl. Add the sour cream and stir until fully incorporated.

Once the potatoes are cooked, drain them in a colander.

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

Add the crumbled bacon, sliced green onions, and shredded cheese to the bowl.

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

Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld.

Garnish with additional crumbled bacon, shredded cheese, and green onions before serving.