Creamy ranch potato salad is loaded with tender red potatoes, sharp Cheddar cheese, and crispy bacon. A flavorful side dish that pairs perfectly with any meal.
Cut baby potatoes into bite-sized pieces. If the potatoes are larger baby potatoes, cut them in quarters, otherwise half will be enough.
Place the potatoes in a 2-quart pot and cover potatoes with water. Boil for 5 to 7 minutes until tender, not too long or they will get mushy. Drain the water and place the potatoes in a large bowl.
Pour vinegar over the warm potatoes, stir well to mix, then let potatoes cool completely at room temperature.
Once potatoes have cooled, add in the rest of the ingredients: green onions, cheese, bacon, Ranch dressing, pepper, and paprika. Stir well to mix.
Cover the bowl with plastic food wrap and let sit in the fridge for at least 4 hours before serving.