SMASHED BUFFALO POTATO SALAD

3 tbsp olive oil

3 lb baby gold potatoes

1 tsp kosher salt

1/2 tsp black pepper

1/2 tsp garlic powder

3/4 cup sour cream

1/2 cup mayonnaise

1 pkg (1-oz) dry ranch seasoning

1 bunch green onions, thinly sliced (about 1 2/3 cups)

10 slices bacon crisp cooked and crumbled + more for garnish 

2 stalks celery, chopped

1/2 cup crumbled blue cheese + more for garnish

1/4 cup cayenne pepper hot sauce (such as Frank's Red:Hot), or to taste

Preheat oven to 425-degrees. Line a 10x15-inch rimmed baking sheet with foil, coat with 1 tablespoon of the olive oil.

Place potatoes in a large pot; add enough salted water to cover potatoes by 2-inches. Bring to a boil over high heat then reduce to medium heat. Simmer, stirring occasionally, until tender, 12-15 minutes. Drain well and arrange in an even layer on the prepared baking sheet.

Using the bottom of a sturdy glass, flatten potatoes to 1/4-1/2-inch thickness. Take care not to break them fully apart. Drizzle with the remaining 2 tablespoons olive oil and sprinkle with salt, pepper and garlic powder.

Roast potatoes, turning after 25 minutes, until crispy and browned, 30-35 minutes. Let cool slightly.

Meanwhile, make the dressing. In a large bowl, stir together sour cream, mayonnaise, and ranch seasoning. Stir in the green onions, bacon, celery and blue cheese.

Add the roasted potatoes to dressing. Drizzle with hot sauce; gently toss until well coated. Garnish with additional bacon and blue cheese. Serve warm or chilled (up to 3 days).

Yield: 10 servings

recipe and photo allrecipes 2025