| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
Nutrition Facts (per serving)
| Calories | 455 |
| Fat | 27g |
| Carbs | 41g |
| Protein | 13g |
Nutrition Facts
Servings Per Recipe 8
Calories 455
| % Daily Value * | |
| Total Fat 27g | 35% |
| Saturated Fat 8g | 39% |
| Cholesterol 39mg | 13% |
| Sodium 2627mg | 114% |
| Total Carbohydrate 41g | 15% |
| Dietary Fiber 5g | 16% |
| Total Sugars 4g | |
| Protein 13g | 25% |
| Vitamin C 22mg | 24% |
| Calcium 126mg | 10% |
| Iron 2mg | 14% |
| Potassium 1184mg | 25% |
The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.
** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.
(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.
Ingredients
- four tablespoons kosher salt
- three kilos Baby gold potatoes
- three tablespoons olive oil, divided
- half of teaspoon freshly ground black pepper
- half of teaspoon garlic powder
- three/4 cup sour cream
- half cup mayonnaise
- 1 (1 ounce) packet ranch seasoning
- 1 bunch green onions, thinly sliced, divided
- 2/three cup diced celery, divided
- half of cup crumbled blue cheese, divided
- 10 slices bacon, cooked and crumbled, divided
- 1/4 cup Buffalo hot sauce, divided
Directions
Smashed potato salad with creamy Ranch dressing garnished with blue cheese and inexperienced onions
Place potatoes in a large pot and cover with water. Add 1 tablespoon salt and convey to a boil over excessive heat. Reduce warmth to medium-high; cook until potatoes are tender while pierced with a fork, 12 to fifteen minutes; drain.
Preheat the oven to 425 ranges F (220 tiers C). Line a rimmed baking sheet with parchment or foil.
Coat the prepared baking sheet with 1 tablespoon olive oil. Add potatoes in a unmarried layer onto the pan. Using a heavy bottomed jar or glass, break potatoes to at least one/4 to half of inch thickness, taking care not to fully separate the potatoes. Drizzle smashed potatoes flippantly with closing oil; sprinkle with closing teaspoon salt, 1/2 teaspoon pepper, and garlic powder.
Roast potatoes inside the preheated oven, until very crispy and browned, 30 to 35 minutes, flipping after 25 minutes.
While potatoes are roasting, put together the dressing. Combine bitter cream, mayonnaise and ranch seasoning. Reserve 1 tablespoon inexperienced onion, celery, blue cheese and bacon for garnish; upload ultimate green onions, celery, blue cheese and bacon to bitter cream aggregate. Stir nicely to mix.
Add cooked potatoes to dressing bowl and drizzle with 3 tablespoons warm sauce. Toss mixture collectively til well lined. Transfer to a serving bowl and pinnacle with reserved green onions, celery, blue cheese, and bacon and drizzle with ultimate buffalo sauce. Serve room temp or cowl and refrigerate until ready to serve.
