Dice the potatoes into 3/4-inch cubes and set aside. Mince the shallot finely. Slice the green onions, separating the white and light green parts from the darker green tops (you'll use them for garnish). Shred the rotisserie chicken into bite-sized pieces if not already done. Measure out the ranch dressing, hot sauce, chives, and dill into small bowls. This mise en place ensures everything is ready when you need it, preventing any rushed steps.

Cook the bacon in a large skillet over medium-high heat until deeply browned and crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to drain. Once cooled slightly, chop into bite-sized pieces. I like to save about 1 tablespoon of bacon fat in the pan—it adds wonderful flavor to the potato cooking process.

Bring a large pot of salted water to a boil (the water should taste like the sea). Add the diced potatoes and cook for 15-20 minutes until tender but still holding their shape—you want them cooked through but not falling apart. Drain well in a colander and spread the potatoes on a baking sheet or large plate to cool to room temperature, about 15-20 minutes. This cooling step is crucial because it allows the potatoes to absorb the dressing better and prevents the ranch from breaking down from heat.

Transfer the cooled potatoes from Step 3 to a large mixing bowl. Add the shredded chicken from Step 1, minced shallot, white and light green parts of the green onions (save the dark green tops for garnish), garlic powder, chives, and dill. Pour in the ranch dressing and hot sauce. Add the chopped bacon from Step 2. Gently fold everything together until well combined, being careful not to break up the potatoes too much. Taste and season with salt and black pepper to your preference.

Refrigerate the potato salad for at least 30 minutes before serving to allow the flavors to meld together. Transfer to a serving dish and garnish with the reserved dark green parts of the green onions for a fresh pop of color. Serve chilled or at room temperature, depending on your preference.