Rinse the baby gold potatoes thoroughly, checking for dirt or debris, and chop them to uniform sizes (quarters for larger ones, halves for smaller ones).

Place cut potatoes in a large pot, cover with cold water, and bring to a boil. Cook until fork-tender, about 10 to 15 minutes.

Drain potatoes and rinse under cold water to stop cooking. If desired, peel skins and cut potatoes into roughly 1-inch cubes.

In a large bowl, mix ranch dressing and mayonnaise, adding dry ranch seasoning, dried parsley, garlic powder, and black pepper. Whisk until smooth.

Stir in shredded cheddar, diced red onion, most of the crumbled bacon, diced pickled jalapeños, jalapeno juice, and sliced green onions until well combined.

Gently fold in the cubed potatoes, being careful not to mash them.

Top with reserved bacon and any extra jalapeños. Chill in the fridge for at least an hour before serving.