Preheat your oven to 425°F. Prepare a sheet pan by lining it with parchment paper and spraying it with nonstick cooking spray.
In a large bowl, combine the red potatoes, extra virgin olive oil, dry ranch seasoning mix, and pepper. Toss everything together to ensure the potatoes are fully coated.
Spread the seasoned potatoes evenly on the prepared baking sheet. Bake them uncovered for 45 to 60 minutes, flipping the potatoes after the first 30 minutes, until they achieve a crispy, golden-brown finish. Once roasted, allow the potatoes to cool for at least 15 minutes before incorporating them into the salad.
In a large mixing bowl, whisk together the ranch dressing, mayonnaise, apple cider vinegar, and black pepper until the mixture is smooth and creamy.
Add the diced red onion, cooked turkey bacon (setting aside some for garnish), diced jalapeños, and shredded sharp cheddar cheese to the bowl. Stir the mixture until all the ingredients are well combined.
Gently fold in the warm roasted potatoes, ensuring they are evenly coated with the dressing mixture.
