Boil 3 lbs small red potatoes until cooked. Do not over cook and undercook. Potatoes should be tender enough to cut easily with a fork, but not mushy.
Rinse potatoes in cold water and dry off potatoes. Refrigerate potatoes for 30 minutes or more until completely cold.
Meanwhile cook 12 oz bacon until crispy .Drain grease from bacon and crumble.
Mix ¾ cup mayonnaise, 1 cup sour cream, ½ cup chives, and 3 tbs dry ranch season mix in a small mixing bowl.
Slice cold potatoes.
Mix in ranch dressing mix with potatoes.
Add in bacon crumbles and mix well.
Salt and pepper to taste.
Note: If you want to make the ranch dressing mix from scratch, try my DIY Ranch Seasoning Mix recipe. Note: It is important to chill potatoes before slicing. Cold potatoes keeps the dressing from melting into the potatoes and you have a perfectly dressed, creamy potato salad.Note: Use real bacon. Do not use bacon bits!