For the Potato Salad:

When ready to assemble, mix the ingredients for the homemade Ranch dressing in a large bowl. Instructions below.

Add potatoes to a large pot, add salt if using and fill with cool water to about 2 inches above the potatoes. Bring to a boil and reduce to a good simmer and cook until the potatoes pierce easily with the tip of a knife or the tines of a fork go in easily, about 20 minutes.

Drain in a colander and rinse with cool water. Cool on the counter or in the fridge; this is quickly done by spreading out on a sheet tray. Cut into bite-sized pieces.

To the homemade Ranch, add the bacon and cheese and stir. Add about half the potatoes (at this point, you can start to judge how thick the dressing is) and stir. If dressing needs to be thinned, add milk or buttermilk a little at a time. Once creamy, add the remainder of potatoes. Again, you may want to add just a little more milk or buttermilk. Taste and add salt and pepper as needed, to taste.

Refrigerate for an hour or two to blend flavors before serving, if possible. Transfer to a serving bowl and sprinkle with green onion or chives for garnish

Homemade Ranch Dressing:

In a large bowl, add the dry Ranch mix. Add smoked paprika and stir. Add the Greek yogurt, mayonnaise and vinegar and stir. Mixture will be thick; it will be thinned with milk or buttermilk as the potatoes are added.

Note:

The exact amount of milk used to thin the dressing as the potatoes are added is dependent on how thick the yogurt or sour cream is initially and how thick you wish the potato salad dressing to be. Because both products vary in consistency, it’s best to add milk as the potatoes are added.