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Crispy Buffalo Potato Salad

5

0 min

Crispy Buffalo Potato Salad

Crispy Buffalo Potato Salad Photo 1

Time

0 min

Serving

8 persons

Calories

455

Rating

5.00★ (1)

Cuisine

Author: Victoria Buriak
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

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Stages of cooking

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  1. 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. 
    Crispy Buffalo Potato Salad Photo 2
  2. Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment or foil.
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  3. 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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  4. Roast potatoes in the preheated oven, until very crispy and browned, 30 to 35 minutes, flipping  after 25 minutes. 
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  5. 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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  6. 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. 
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