Crispy Buffalo Potato Salad: A Spicy Twist on a Classic - TastyFYI

Buffalo chicken wings are a beloved appetizer, but did you know you can easily incorporate the iconic spicy Buffalo flavor into other dishes? This crispy Buffalo potato salad is a perfect example. Made with smashed potatoes, blue cheese, and a creamy, spicy mayo-Buffalo dressing, this salad offers a unique and satisfying twist on the classic potato salad.

Ingredients You'll Need 👩‍🍳

To create this delicious dish, you'll need the following 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

Step-by-Step Instructions

Follow these easy steps to make your own crispy Buffalo potato salad:

1. Prepare the Potatoes: 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.
2. Roast the Potatoes: 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.
3. Make the Dressing: 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 the sour cream mixture. Stir well to combine.
4. Assemble the Salad: Add cooked potatoes to the dressing bowl and drizzle with 3 tablespoons hot sauce. Toss mixture together until well coated. Transfer to a serving bowl and top with reserved green onions, celery, blue cheese, and bacon. Drizzle with remaining buffalo sauce. Serve room temperature or cover and refrigerate until ready to serve.

Tips for Success

• Use baby gold potatoes: Their smaller size makes them perfect for smashing and ensures even cooking. If using larger potatoes, cut them into smaller pieces for even cooking.
• Don't overcook the potatoes: Overcooked potatoes will become mushy and won't hold their shape well. They should be tender when pierced with a fork.
• Adjust the spice level: Add more or less Buffalo hot sauce to your taste.
• Add other toppings: Feel free to add other toppings to your Buffalo potato salad, such as crumbled cooked chicken, shredded carrots, or chopped bell peppers.

Nutritional Information

This recipe provides about 455 calories per serving. While it's high in fat and sodium, it's also a good source of protein, fiber, and other essential nutrients.

This crispy Buffalo potato salad is sure to be a hit at your next gathering. Its unique flavor and satisfying texture will impress your guests and leave them wanting more.

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