Crispy Buffalo Potato Salad

Ingredients

• 4 teaspoons kosher salt , divided
• 3 pounds baby gold potatoes
• 3 tablespoons olive oil , divided
• 0.5 teaspoons freshly ground black pepper
• 0.5 teaspoons garlic powder
• 0.75 cups sour cream
• 0.5 cups mayonnaise
• 1 , 1 ounce
• 1 bunch green onions , thinly sliced, divided
• 0.67 cups diced celery , divided
• 0.5 cups crumbled blue cheese , divided
• 10 slices bacon , cooked and crumbled, divided
• 0.25 cups Buffalo hot sauce , divided

Instructions

1. 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.

2. 2

   Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment or foil.

3. 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.

4. 4

   Roast potatoes in the preheated oven, until very crispy and browned, 30 to 35 minutes, flipping after 25 minutes.

5. 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.

6. 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.