Potatoes

• Rinse the potatoes thoroughly and chop them into small, uniform cubes. Ensuring they are roughly the same size will help them cook more evenly. 
• Mix the potatoes, oil, garlic, ranch seasoning, and pepper in a big bowl. Make sure all the potatoes are evenly coated.
• Place the potatoes in your air fryer basket. Set the temperature to 380°F and let them cook for 15 to 20 minutes. Shake the basket well when you're about halfway through, around the 8-minute mark, for even cooking. Depending on the size of your air fryer, you might need to do this in batches. (You can also roast the potatoes in the oven. To do this, spread the cubed potatoes on a baking sheet lined with parchment paper. Bake them at 425°F for about 45 to 60 minutes. They should become crispy. Make sure to flip them over once, halfway through baking, which would be at around the 30-minute mark.)
• Once you've finished roasting the potatoes, go ahead and prepare your salad. It's important to let the roasted potatoes cool down for at least 15 minutes before adding them to the salad. 

Salad

• In a big bowl, combine the ranch dressing, mayonnaise, sour cream,  apple cider vinegar, and pepper. Stir everything together until it becomes a creamy mixture.
• Add in the onion, bacon, jalapeno, and cheese. Then stir everything together well.
• Gently mix the warm potatoes into the salad so they get a nice coating of the dressing. Then sprinkle the extra bacon pieces and green onions on top as a garnish.
• You can enjoy the salad while it's still warm, or you can put it in the fridge to chill until you're ready to eat. If you choose to refrigerate it, make sure to store it in a container with a tight lid to keep it fresh.