Bring a large pot of generously salted water to a boil. Add the potatoes and cook until fork tender, but still firm, approximately 10-12 minutes. Lay paper towels on a large baking sheet. Drain the potatoes, then lay them in a single layer on the paper towels to dry (about 10 minutes). Sprinkle with salt to season.

Meanwhile, cook bacon in a large skillet until crisp. Drain on paper towels and discard grease. Chop or crumble bacon into small pieces.

In a large bowl, stir together mayonnaise, sour cream, ranch mix, garlic powder, green onions, most of the bacon (save some for garnish), parsley and chives until combined. Set aside.

Once potatoes are cooled, cut into bite-sized pieces. Add to the ranch mixture and stir gently to coat.

Garnish with fresh chives and bacon crumbles if desired.