Place potatoes in a large saucepan. Cover with cold water and salt with 2 teaspoons kosher salt. Bring to a boil and boil until just fork tender. Return the potaotes to the hot pan and gently toss the potatoes around slightly in order to allow the water to be evaporated from the potatoes. Remove the potatoes from the pan and spread on a large sheet pan to allow to cool slightly.
While potatoes are cooling, mix together the mayonnaise, yogurt, vinegar and ranch seasoning. Add potatoes and toss to coat. Refrigerate for at least 4 hours for overnight or flavors to blend. It is the best after refrigerating overnight.
Right before serving, mix in the chives and bacon.
I do prefer red potatoes for ranch potato salad, but you can use Yukon gold potatoes or even russet potatoes.
This Bacon Red Potato Salad can be made up to 3 days in advance. But wait to mix the cooked bacon into your salad until right before serving, so that it stays crisp.
Feel free to use all mayonnaise instead of a mixture of yogurt and mayo, or all plain yogurt in place of a mixture of yogurt and mayo.
For bacon bits, bake bacon and then crumble into small bits myself. However, you can use pre-made bacon bits if that is what you prefer.
For Ranch Seasoning: Mix together 2 teaspoons dried parsley, 1 teaspoon each of dried dill, garlic powder, and onion powder, ½ teaspoon salt, and ¼ teaspoon dried basil.