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Crispy Buffalo Potato Salad
Crispy Buffalo Potato Salad
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Spicy buffalo potato salad with smashed potatoes, tangy blue cheese, and creamy dressing.
Ingredients:
  • 4 tablespoons kosher salt, divided
  • 3 pounds Baby gold potatoes
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon Pepper
  • 1/2 teaspoon garlic powder
  • ¾ cup sour cream
  • 1/2 cup mayonnaise
  • 1 pkt. 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
Instructions:
  • In a large pot, generously cover potatoes with water and season with 1 tablespoon salt. Bring to a vigorous boil. Reduce heat to medium-high and simmer until potatoes are easily pierced with a fork, about 12 to 15 minutes. Drain well before using.
  • Preheat the oven to 425 degrees F (220 degrees C) and line a rimmed baking sheet with parchment or foil for easy clean-up.
  • Prepare the baking sheet by generously drizzling 1 tablespoon of olive oil. Spread the potatoes out in a single layer. Using a heavy jar or glass, gently smash the potatoes to a thickness of 1/4 to 1/2 inch without fully separating them. Drizzle the smashed potatoes with the remaining oil, then sprinkle with the remaining salt, pepper, and garlic powder.
  • Bake potatoes in the preheated oven until ultra-crispy and golden brown, flipping halfway through, for 30 to 35 minutes.
  • As the potatoes roast, mix sour cream, mayonnaise, and ranch seasoning in a bowl. Set aside 1 tablespoon each of green onion, celery, blue cheese, and bacon for garnish. Add the rest to the sour cream mixture. Stir until well combined.
  • Combine cooked potatoes with 3 tablespoons of hot sauce in a dressing bowl, ensuring they are well coated. Transfer to a serving bowl and garnish with reserved green onions, celery, blue cheese, and bacon. Drizzle with the remaining buffalo sauce. Serve at room temperature or cover and refrigerate until ready to serve.

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