2 pounds red potatoes, unpeeled and cut into ½-inch chunks
1 tablespoon salt
¼ cup mayonnaise
¼ cup plain yogurt or sour cream
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley
1 small green onion
1 clove garlic, minced
Juice of half a lemon
¼ cup buttermilk
Salt and freshly ground black pepper, to taste
4 slices thick cut bacon, cooked crisp
Cover potatoes with 1-2 inches of cold water and add the tablespoon of salt. Bring to a boil over high heat, then reduce heat to medium and continue cooking until the potatoes are tender, about 8-10 minutes.
Meanwhile, whisk together mayonnaise, yogurt, chives, parsley, green onion, garlic, lemon juice and buttermilk in a small bowl. Add salt and pepper to taste, then refrigerate until ready to use.
Drain potatoes and transfer to a serving bowl. Allow to cool slightly, then stir in half of the ranch dressing. Refrigerate for at least an hour. Toss with remaining ranch dressing and top with bacon and additional chives or green onion if desired. Serve cold.