Crispy Buffalo Potato Salad
This crispy Buffalo potato salad is made with smashed potatoes, blue cheese, and a creamy, spicy mayo-Buffalo dressing.
INGREDIENTS :
- 4 tablespoons kosher salt
- 3 pounds Baby gold potatoes
- 3 tablespoons olive oil, divided
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 3/4 cup sour cream
- 1/2 cup mayonnaise
- 1 (1 ounce) packet ranch seasoning
- 1 bunch green onions, thinly sliced, divided
- 2/3 cup diced celery, divided
- 1/2 cup crumbled blue cheese, divided
- 10 slices bacon, cooked and crumbled, divided
- 1/4 cup Buffalo hot sauce, divided
DIRECTION:
- Place potatoes in a large pot and cover with water. Add 1 tablespoon salt and bring to a boil over high heat. Reduce heat to medium-high; cook until potatoes are tender when pierced with a fork, 12 to 15 minutes; drain.
- Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment or foil.
- Coat the prepared baking sheet with 1 tablespoon olive oil. Add potatoes in a single layer onto the pan. Using a heavy bottomed jar or glass, smash potatoes to 1/4 to 1/2 inch thickness, taking care not to fully separate the potatoes. Drizzle smashed potatoes evenly with remaining oil; sprinkle with remaining teaspoon salt, 1/2 teaspoon pepper, and garlic powder.
- Roast potatoes in the preheated oven, until very crispy and browned, 30 to 35 minutes, flipping after 25 minutes.
- While potatoes are roasting, prepare the dressing. Combine sour cream, mayonnaise and ranch seasoning. Reserve 1 tablespoon green onion, celery, blue cheese and bacon for garnish; add remaining green onions, celery, blue cheese and bacon to sour cream mixture. Stir well to combine.
- Add cooked potatoes to dressing bowl and drizzle with 3 tablespoons hot sauce. Toss mixture together til well coated. Transfer to a serving bowl and top with reserved green onions, celery, blue cheese, and bacon and drizzle with remaining buffalo sauce. Serve room temp or cover and refrigerate until ready to serve.
