Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly coat it with nonstick spray.

Combine cubed red potatoes, olive oil, ranch seasoning mix, and pepper in a mixing bowl. Toss until the potatoes are coated, then spread on the baking sheet and roast for 45-60 minutes.

While the potatoes roast, whisk together ranch dressing, mayonnaise, apple cider vinegar, and black pepper until smooth in a separate bowl.

Once the dressing is ready, add diced red onion, crispy bacon, chopped jalapeño peppers, and shredded cheddar cheese, stirring gently to combine.

After the roasted potatoes have cooled slightly, fold them into the dressing mixture carefully.

Chill the salad in the fridge for at least 30 minutes or serve immediately.