Start by washing and halving the red potatoes. In a large pot, fill with salted water, adding the potatoes, and bring to a boil over medium-high heat. Cook for about 15 minutes until they are fork-tender but not mushy. Drain the potatoes thoroughly in a colander, and allow them to cool for a few minutes before proceeding to the next step.

After draining, let the potatoes cool completely on a clean kitchen towel or cooling rack. This step is crucial for preventing a watery dressing later on. They should be just warm to the touch, allowing them to hold their shape without breaking apart.

In a large mixing bowl, gently transfer the cooled potatoes. Pour in your favorite ranch dressing, and using a rubber spatula, fold the potatoes carefully until each piece is fully coated.

Next, sprinkle the crispy bacon, shredded sharp cheddar cheese, chopped green onions, diced red bell pepper, and cucumber over the potato mixture. Gently fold these ingredients into the salad, being careful to mix without crushing the potatoes.

Once you’ve added all the ingredients, taste the salad and season with salt and pepper as desired. Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes.