Add potatoes to a medium saucepan. Then pour enough water to cover the potatoes. Add salt to the pot.
Cover and cook until potato is tender but still firm to the touch, about 8 -10 minutes or more depending on the size of potatoes. Start checking after 7 minutes and adjust cooking times as needed.
Drain water and spread out potatoes, to cool.
While the potatoes are cooling add chopped bacon to a large skillet over medium heat, sauté bacon until brown and crisp this may take about 6 -7 minutes. Remove from pan and place on a paper towel to drain and cool.
In a medium bowl, mix together mayonnaise, sour cream, mustard, and ranch dressing. Stir until well combined.
As soon as potatoes cool, add to a large bowl together with shredded cheese, green onions, and creole seasoning.
Add mayonnaise mixture and carefully mix to coat potatoes. Adjust seasoning to taste with salt and pepper, as needed.
Transfer to a serving bowl. Top with bacon, extra cheese, and green onions if desired.
Serve immediately or refrigerate until ready to serve.