Smashed Buffalo Potato Salad
Crispy Smashed Potato Salad is an exciting twist on the usual potluck potato salad. It’s full of ranch and buffalo flavors with crispy bacon.
Servings: 4
Equipment
- large pot for boiling water
Ingredients
Smashed Potato Salad
- 2½-3 lbs baby yukon potatoes see notes
- 2 Tbsp olive oil separated
- ¼ red onion, diced
- 3 stalks celery, diced
- 6-8 sclices bacon, cooked crispy
- ¼ cup feta, crumbled or blue cheese
Buffalo Ranch
- ¾ cup mayonnaise or sour cream or plain greek yogurt
- 3-4 tsp ranch seasoning
- 2 Tbsp lemon juice
- 3 Tbsp creamy buffalo sauce more for garnish
- fresh cilantro, chopped optional
Instructions
- Preheat the oven to 450º. Rinse the potatoes. Add the potatoes to a large pot. Add enough water to cover potatoes by about 2 inches.
- Bring to a boil over high heat. Boil for about 20 minutes or until the potatoes are tender enough to pierce easily with a fork.
- Drain the potatoes. Let them cool for a minute so they are easier to handle. Gently smash them with a glass jar on a well oiled, rimmed cooking sheet. They can touch and overlap a bit. Drizzle with leftover oil (1 tsp)
- You might have some leftover potatoes, you can cook a second sheet of smashed potatoes, or enjoy them as a snack.
- Roast potatoes, flip them after 25 minutes, until crispy and browned. Cook for another 30 to 35 minutes. Let cool slightly. Make the dressing while they are roasting.
- Make the dressing. Add the ingredients into a food processor or blender and blitz. Give it a taste and adjust if desired. You can add 1 tbsp water if you want to thin out the sauce.
- Mix up the salad! Toss the potatoes with the 3/4ths of the dressing, bacon, chopped veggies, cheese, any other garnish drizzle some more buffalo sauce and extra dressing if desired and enjoy!
Notes
- You may not have room to use them all depending on the size of the baking dish.
- Be sure to fully cook the potatoes until they are soft.
- Make sure you use small yellow/yukon potatoes. They cook the quickest and make the perfect size for bite sized. The thinner they are smashed the more crispy they get!
- Taste the dressing before you serve it over the salad. I ALWAYS suggest this with any recipe. You may want more salt, more buffalo etc.
- Enjoy this smashed potato salad warm or chilled! it's delicious both ways.
- Store leftovers in an airtight container for up to 4 days.
Nutrition
Serving: 1cup of the salad with dressing | Calories: 488kcal | Carbohydrates: 25g | Protein: 5g | Fat: 41g | Saturated Fat: 7g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 1112mg | Potassium: 595mg | Fiber: 3g | Sugar: 2g | Vitamin A: 205IU | Vitamin C: 27mg | Calcium: 77mg | Iron: 1mg