Loaded Baked Potato Salad

1. Place the potatoes in a large pot and cover with cold, heavily salted water. Bring to a boil.
2. Cook until the potatoes are very tender. A fork should slide in easily and the potatoes should almost fall apart when poked.
3. Drain the potatoes and allow them to cool completely in the fridge.
4. In a large mixing bowl, whisk together the sour cream, mayonnaise, ranch seasoning, pickle juice, lemon pepper seasoning, and Italian seasoning.
5. Add the cooled potatoes, bacon, cheddar cheese, and green onions.
6. Gently stir everything together. As you mix, allow some of the potatoes to break apart and blend into the dressing. The finished salad should be a combination of chunky potato pieces and creamy mashed potato texture.
7. Transfer to a serving bowl and top with additional bacon, cheddar cheese, and green onions if desired.
8. Serve immediately or refrigerate until ready to enjoy.