Roasted Buffalo Potato Salad

5 from 1 vote

Classic potato salad gets a twist with the flavors of buffalo - spicy sauce, celery, and blue cheese.

Prep Time10

Cook Time20

Total Time30

Course: Salad, Side Dish

Cuisine: American

Servings:

Calories: 444kcal

Preheat oven to 425℉. Place the sheet pan in the oven to preheat at the same time. (Note 2)
Meanwhile, in a small mixing bowl, combine mayonnaise, sour cream, buffalo wing sauce, and agave. Stir together. Season with a pinch of salt. (Note 3) Set aside.
Add the potatoes to a mixing bowl and toss with 1-2 teaspoons of oil. Season with salt and pepper.
Transfer the potatoes to the hot sheet pan. Roast for 10 minutes. Toss and roast for another 10 minutes. Let cool.
Meanwhile, cook the bacon in a skillet until brown and crisp. Transfer to a paper towel-lined plate to drain. Chop and set aside.
Cut the potatoes in half and transfer to a mixing bowl. Add the celery, scallions, bacon, and blue cheese (reserving some bacon, blue cheese, and scallions for garnish).
Add ½ of the dressing and gently toss to coat. Add more dressing as needed.
Transfer to a serving bowl and garnish with remaining bacon, scallions, and blue cheese.

Waxy potatoes are best for potato salad. They have the least amount of starch and retain their shape after cooking, especially when boiled. Their thin skin means peeling is optional. Look for new, red, or fingerling potatoes. Yukon potatoes work well also. Avoid starchy varieties like Russets which tend to fall apart during cooking.
Preheating the sheet pan helps to jump-start the cooking process. The hot pan also helps to prevent food from sticking. As an alternative to roasting, the potatoes can be boiled. Cut the potatoes in half, add them to a pan, and cover them with cold water. Bring to a boil, reduce the heat, and simmer until the potatoes are fork-tender. Drain well. Let cool.
Adjust the spice level to fit your taste. If you are not a fan of spice, start by adding half of the wing sauce, tasting, and adjusting as desired. Use a milder wing or hot sauce.
Potato salad is a great make-ahead dish. It keeps well in the refrigerator for up to 5 days. Prepping the salad ahead of time also allows time for the flavors to blend.
If your potato salad turns watery, you may be using the wrong kind of potato. Avoid using starchy potatoes, like russets. Also, mixing the salad together while the potatoes are still warm can result in a watery salad. Allow the potatoes to cool before combining with the dressing.