Chicken Bacon Ranch Potato Salad

Add potatoes to a large pot. Fill pot with enough cold water to cover potatoes by 1 inch. Bring water to a boil. Add a few generous pinches of kosher salt to water to season potatoes. Cook until potatoes are fork-tender, about 25–30 minutes.

While potatoes are cooking, cook bacon. Cut bacon into 1-inch pieces. Heat a large sauté pan over medium heat. Add bacon to pan and cook until crispy. Remove crispy bacon from pan with a slotted spoon and place on a paper-towel-lined plate to absorb any excess fat. Set aside.

Strain potatoes and rinse with cold water to stop the cooking process. Allow potatoes to rest in strainer for a few minutes to drain off any excess water.

While potatoes are draining, prepare ranch dressing. In a bowl, add mayonnaise, sour cream, herbs, garlic, lemon juice, buttermilk, and Worcestershire sauce. Whisk to combine. Season mixture with salt and pepper to taste.

Transfer drained potatoes to a large bowl. Gently fold in ranch dressing mixture. Add chicken, bacon, and onion to bowl with potatoes and gently fold to combine. Season mixture with salt and pepper to taste.

Cover bowl and place salad in refrigerator to chill. The salad can be made up to 3 days in advance.