Bacon Ranch Potato Salad

Preheat oven to 400°F and place the potatoes onto a rimmed metal sheet pan. Drizzle with olive oil, season with 3/4 teaspoon of kosher salt. Roast for 30 minutes or until fork tender. Allow the potatoes to cool completely before assembling the potato salad.

Meanwhile, cook the bacon until crispy. Drain on paper towels and chop.

Place the potatoes into a large bowl, cut larger potatoes in half if large. Add in the reserved bacon fat and toss to coat.

Next add in the chopped bacon, green onions, cheddar and ranch. Toss until even coated.

Serve immediately at room temperature or chill until ready to serve.