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Crispy Buffalo Potato Salad

Crispy Buffalo Potato Salad

Cost $15, save $10

Source: Recommended by CookPal

  • 45 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Potatoes

    • 🥔 3 pounds baby gold potatoes

  • Oils and Seasonings

    • 🧂 4 teaspoons kosher salt, divided
    • 3 tablespoons olive oil, divided
    • 1/2 teaspoon freshly ground black pepper
    • 1/2 teaspoon garlic powder

  • Dressing Ingredients

    • 3/4 cup sour cream
    • 1/2 cup mayonnaise
    • 1 (1 ounce) packet ranch seasoning
    • 1/4 cup Buffalo hot sauce, divided

  • Toppings and Garnish

    • 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

STEPS

1

Place potatoes in a large pot and cover with water. Add 1 tablespoon salt and bring to a boil over high heat. Reduce to medium-high and cook until tender, 12–15 minutes; drain.

2

Preheat oven to 425°F (220°C) and prepare a baking sheet with parchment or foil.

3

Coat the baking sheet with 1 tablespoon olive oil. Smash potatoes to 1/4–1/2 inch thickness and drizzle with remaining oil; season with salt, pepper, and garlic powder.

4

Roast potatoes until crispy and browned, flipping after 25 minutes, about 30–35 minutes total.

5

Combine sour cream, mayonnaise, ranch seasoning, most of the green onions, celery, blue cheese, and bacon. Reserve some for garnish.

6

Toss roasted potatoes with dressing and Buffalo sauce until coated. Garnish with reserved green onions, celery, blue cheese, and bacon. Drizzle with remaining Buffalo sauce and serve.

NUTRIENTS

Per 1 serving

🔥

455

Calories

  • 13
    Protein
  • 41
    Carbs
  • 27
    Fats

💡 For an extra crunch, you can broil the potatoes for 2 minutes after roasting.You can replace blue cheese with feta if you prefer a milder cheese flavor.Use turkey bacon for a lower-fat variation.