Cut the red potatoes into 1-inch chunks and bring a large pot of salted water to a boil. Add potatoes and cook until just tender when pierced with a fork, about 12-15 minutes—you want them cooked through but still holding their shape. Drain potatoes in a colander, then rinse gently with cold water to stop the cooking process. Spread them on a clean kitchen towel or paper towels to dry completely; this removes excess moisture that would dilute the dressing later.

While the potatoes cool, cook the bacon in a large skillet over medium-high heat until very crispy, about 8-10 minutes depending on thickness. Transfer to a paper towel-lined plate to drain, then crumble into bite-sized pieces once cooled. I find thick-cut bacon holds up better in the salad without getting too soft or turning to dust when tossed.

In a large mixing bowl, combine mayonnaise, sour cream, white vinegar, and ranch seasoning. Whisk until smooth and well-blended. The vinegar adds brightness and cuts through the richness of the mayo and sour cream. Taste and adjust seasonings with a pinch of salt and pepper if needed—remember the bacon and potatoes will add their own flavors, so don't overseason at this stage.

Add the cooled dried potatoes directly to the dressing bowl along with the crumbled bacon. Gently fold everything together using a rubber spatula, making sure all potato pieces are coated evenly with the creamy dressing. Chop the chives and fold them in last, reserving a small handful for garnish. I like to do the final assembly with cooled potatoes so the dressing doesn't get thin or separate from the heat.

Transfer the potato salad to a serving bowl and refrigerate for at least 30 minutes before serving—this allows the flavors to meld together beautifully. Garnish with reserved chives and a final crack of fresh black pepper. Serve chilled or at room temperature, depending on your preference.