This crispy Buffalo potato salad is made with smashed potatoes, blue cheese, and a creamy, spicy mayo-Buffalo dressing.
Ingredients
- kosher salt: 4 Tbsp
- Baby gold potatoes: 3 pound
- olive oil: 3 Tbsp (divided)
- black pepper: 0.5 tsp (freshly ground)
- garlic powder: 0.5 tsp
- sour cream: 0.75 cup
- mayonnaise: 0.5 cup
- packet ranch seasoning: 1 piece (1 ounce)
- bunch green onions: 1 piece (sliced, divided)
- celery: 0.66667 cup (divided, diced)
- crumbled blue cheese: 0.5 cup (divided)
- slices bacon, cooked and crumbled: 10 piece (divided)
- Buffalo hot sauce, divided : 0.25 cup
Metric Conversion
Stages of cooking
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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.
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Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment or foil.
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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.
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Roast potatoes in the preheated oven, until very crispy and browned, 30 to 35 minutes, flipping after 25 minutes.
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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.
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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.
