Begin by placing halved or quartered baby potatoes in a large pot filled with salted water. Bring the water to a boil over medium-high heat and let the potatoes cook for about 15 minutes or until fork-tender but not mushy. Drain the potatoes in a colander and set them aside to cool slightly.

Once drained, transfer the warm potatoes to a large mixing bowl. Allow them to cool to room temperature to prevent the ranch dressing from becoming watery when mixed in.

In a separate bowl, gently fold the ranch dressing into the cooled potatoes until they are evenly coated.

Next, carefully incorporate the chopped cheddar cheese, crispy bacon bits, sliced green onions, diced red bell pepper, and cucumber into the potato mixture.

Finally, season your salad with salt and pepper to taste, cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.