Cut the baby red potatoes into 1" to 1 1/2" pieces. Fill a 5-quart pot halfway with warm salted water (about 7 cups water and 1 tsp salt). Add the potatoes and bring to a boil. Cook at a low boil for 8-12 minutes, depending on the size of the potatoes. They should be nearly done and easy to pierce with a fork. Drain well.

Drizzle 1/2 cup of ranch dressing over the drained potatoes in the pot. Gently toss to coat evenly.

Transfer the potatoes into a greased casserole dish. Sprinkle garlic salt to taste over the potatoes. Bake uncovered at 400°F for 20-25 minutes.

Remove the casserole from the oven and set the oven to broil. Sprinkle 1 cup of Mexican cheese blend over the top of the potatoes. Return to the oven and broil for 2-3 minutes or until the cheese is melted.

Garnish with chopped chives or green onions if desired.