Bring a large pot of water to a boil, then add the cubed red potatoes and boil for 10-15 minutes, until a fork slips in easily with little resistance. Visual cue: potatoes look slightly fluffy and are no longer firm in the center.

Drain the potatoes well and spread them out to cool for 10-15 minutes, until no longer steaming. Visual cue: the surface looks dry, not glossy with hot water.

Combine the cooled potatoes, cooked and crumbled bacon, and shredded sharp cheddar cheese in a large bowl. Visual cue: cheddar begins to melt slightly on the warm potatoes for a lightly tacky look.

Mix ranch dressing and sour cream with salt and pepper until smooth and creamy. Visual cue: the mixture turns uniformly pale and thick enough to coat a spoon.

Pour the dressing over the potato mixture and toss until every piece is coated. Visual cue: potatoes look evenly tinted and the bacon is dispersed throughout.

Top with sliced green onions and chopped fresh chives, distributing them evenly over the surface. Visual cue: visible green flecks cover most of the top layer.

Refrigerate for 2 hours before serving to let the flavors meld and the texture set. Visual cue: salad looks slightly thicker after chilling and spooning holds its shape.