In a large pot of boiling water, cook potatoes until fork tender, about 15.

Drain and rinse under cold water, then transfer to a large bowl.

Meanwhile, in a large skillet over medium heat, cook bacon until crispy.

Transfer to a paper towel-lined plate to drain, then crumble.

In a small bowl, stir together sour cream, lemon juice and ranch seasoning.

Adjust seasoning if necessary.

Add sour cream mixture to potatoes and toss until combined.

Add cheddar, chives and bacon and toss until combined.

Refrigerate at least 1 hour before serving.