For extra crispy potatoes, ensure they are completely dry before smashing and roasting. You can even let them steam dry for a few minutes after draining. Feel free to adjust the amount of buffalo hot sauce to suit your spice preference. If you don't have Ranch seasoning, you can substitute it with a blend of dried dill, parsley, garlic powder, onion powder, and a pinch of salt and pepper. This potato salad is best served fresh, but it can be made ahead of time and stored in the refrigerator for up to 2 days. Add the garnish just before serving.
Crispy Buffalo Potato Salad
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PREP TIME20 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 5 mins
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SERVING8 People
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VIEWS27
Experience a tantalizing twist on classic potato salad! This vibrant dish features crispy, golden-smashed potatoes generously coated in a creamy, spicy Buffalo-blue cheese dressing. It's an explosion of flavors and textures that will leave you craving more.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate41 g
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Cholesterol39 mg
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Fiber5 g
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Protein13 g
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Saturated Fat8 g
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Sodium1368 mg
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Sugar4 g
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Fat27 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPlace potatoes in a large pot and cover with cold water. Add 1 tablespoon of kosher salt and bring to a boil over high heat. Reduce heat to medium-high and cook until potatoes are tender when pierced with a fork (12-15 minutes). Drain thoroughly.
02
StepPreheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or aluminum foil.
03
StepCoat the prepared baking sheet with 1 tablespoon of olive oil. Arrange the drained potatoes in a single layer on the pan. Using a heavy-bottomed jar or glass, gently smash each potato to about 1/4 to 1/2 inch thickness, being careful not to break them apart completely. Drizzle the smashed potatoes evenly with the remaining 2 tablespoons of olive oil. Sprinkle with the remaining 1 tablespoon salt, pepper, and garlic powder.
04
StepRoast the potatoes in the preheated oven until they are very crispy and golden brown (30-35 minutes), flipping them halfway through after about 25 minutes to ensure even browning.
05
StepWhile the potatoes are roasting, prepare the Buffalo-blue cheese dressing. In a medium bowl, combine the sour cream, mayonnaise, and Ranch seasoning. Mix well. Reserve 1 tablespoon each of the sliced green onions, diced celery, crumbled blue cheese, and crumbled bacon for garnish. Add the remaining green onions, celery, blue cheese, and bacon to the sour cream mixture and stir to combine.
06
StepOnce the potatoes are cooked, transfer them to the dressing bowl and drizzle with 3 tablespoons of buffalo hot sauce. Gently toss the mixture together until the potatoes are well coated with the dressing. Transfer the potato salad to a serving bowl and top with the reserved green onions, celery, blue cheese, and bacon. Drizzle with the remaining buffalo sauce. Serve immediately at room temperature, or cover and refrigerate until ready to serve.
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Maude Keeling
May 27, 2025I made this for a potluck and it was a huge hit. Everyone loved the Buffalo flavor.
Paul Leffler
May 22, 2025Easy to follow and delicious! I'll definitely be making this again.
Dayana Bosco
May 5, 2025I added a bit of shredded chicken to make it a complete meal, and it was fantastic!
Melyssa Kirlin
Apr 7, 2025This recipe is amazing! The crispy potatoes add such a great texture to the potato salad.
Jan Kuhncole
Mar 24, 2025The blue cheese is a must! It really complements the hot sauce and creamy dressing.