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White bowl of Buffalo Roasted Potato Salad on a wooden table from overhead.
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Buffalo Roasted Potato Salad

Delicious Buffalo Roasted Potato Salad combines crispy oven-roasted potatoes with creamy buffalo ranch dressing for a bold flavor!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Salad
Keyword: Buffalo Roasted Potato Salad
Servings: 8 people
Calories: 323kcal
Author: Amanda Rettke--iamhomesteader.com

Ingredients

Potatoes

  • 3 pounds red potatoes, washed, cut into bite-sized cubes
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder

Dressing

  • ⅓ cup (86 g) sour cream
  • ¼ cup (58 g) mayonnaise
  • 1 tablespoon dry ranch seasoning
  • 2 tablespoons blue cheese crumbles
  • ½ bunch green onions, thinly sliced, reserving a few for garnish
  • ⅓ cup diced celery
  • 5 slices thick-cut bacon, cooked and crumbled
  • 2 tablespoons (32 g) buffalo sauce, divided, plus more for garnish
  • 2 large eggs, hard-boiled to your preferred doneness, chopped
  • ranch dressing, for garnish
  • salt and pepper, to taste

Instructions

  • Preheat the oven to 425°F*. Line a large baking sheet with parchment paper and spray with nonstick cooking spray.
  • In a large bowl combine potatoes, oil, salt, pepper, and garlic powder. Toss to coat completely.
  • Place cubed potatoes onto the lined baking sheet. Bake, uncovered, for 45-60 minutes, or until the potatoes are crispy, flipping after 30 minutes.
  • Allow the roasted potatoes to cool for at least 15 minutes before assembling the salad.
  • While the potatoes roast, prepare the dressing. In a large bowl, combine sour cream, mayonnaise, ranch seasoning, blue cheese crumbles, most of the green onions (reserving a few for garnish), celery, and bacon. Mix until well combined. (The buffalo sauce will be added later with the potatoes.)
  • Add the roasted potatoes, buffalo sauce, and eggs to the bowl with the dressing. Gently toss until everything is evenly coated.
  • Drizzle with additional buffalo sauce and ranch dressing, if desired. Sprinkle with reserved green onions and season with extra salt and pepper to taste.
  • Serve warm, or refrigerate in an airtight container until ready to serve.

Notes

*Air Fryer Roasted Potatoes
  1. Prepare the potatoes as instructed. 
  2. Place the potatoes into the basket of your air fryer in a single layer. (Depending on the size of your air fryer, you may have to work in batches.)
  3. Air Fry at 380°F for 20-25 minutes, or until evenly crisped, flipping halfway through.
  4. Set aside to cool for about 15 minutes before assembling the salad.

Nutrition

Serving: 1portion | Calories: 323kcal