Buffalo Bacon Blue Potato Salad
Prep Time: 20 minutes Cook Time: 35-40 minutes Total Time: 55-60 minutes Yield: Roughly 7 Cups Servings: 4-6
Ingredients
  • 2 1/2 pounds Yukon Gold Potatoes (about 8-10 potatoes) – rinsed and cut into 1- 1 ½’’ cubes/pieces (can substitute Russet Potatoes*)
  • 1 TBS White Vinegar
  • 2 TBS Kosher Salt
  • 2 TBS Bacon Fat , strained** (warmed if using bacon fat you have on hand stored in your refrigerator)
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • ½ tsp Garlic Powder
  • 10 Strips of Bacon – cooked , crumbled and bacon grease reserved for potatoes**
  • 3 small Shallots – finely diced
  • 2 Cloves of Garlic – minced
  • 4 oz . Blue Cheese – crumbled (about 1 cup)
  • 2 oz . Cheddar Cheese – grated (about ½ cup)
  • ¼ Cup Mayonnaise
  • ¼ Cup Sour Cream
  • 2 large Stalks of Celery , leaves removed – small dice
  • Heaping ¼ cup Chives – thinly sliced
  • 2 TBS + 1 ½ tsp Buffalo Hot Sauce (preferably Franks Buffalo Hot Sauce)
  • ¼ tsp Celery Salt
  • 1/8 tsp Salt
  • 1/8 tsp Ground Black Pepper
Instructions
  1. Preheat oven to 500°F. Place a large baking sheet in the oven as it preheats. Do not prepare the baking sheet with aluminum foil, as it will hinder the potatoes from becoming fully crisp.
  2. Place potatoes in a large saucepot and cover with cold water by 1-inch. Add salt (2 TBS) and vinegar (1 TBS). Bring to a boil over high heat, reduce to a simmer, and cook until exteriors are tender, about 5 minutes. Potatoes should show a slight resistance when poked with a paring knife or toothpick.
  3. Drain potatoes and transfer to a large bowl.
  4. Add bacon fat to the bowl with potatoes. Season with salt, pepper and garlic powder. Toss gently until the potatoes are evenly coated with bacon fat.
  5. Spread potatoes evenly on a hot baking sheet.
  6. Roast on top rack 10 minutes, rotate and drop to lower rack 10 minutes. Flip. Continue roasting 7-10 minutes on top rack. Rotate pan and transfer it back to the lower rack to finish roasting 7-10 minutes. Transfer potatoes to a bowl.
  7. Toss with minced shallot and garlic while potatoes are still hot. Set aside and allow to cool slightly.
  8. Meanwhile, combine remaining ingredients in a large mixing bowl.
  9. Add roasted potatoes to the large mixing bowl and gently toss to thoroughly combine.
  10. Taste and adjust seasoning.
  11. Serve immediately and enjoy.
Recipe Notes

*You can substitute red potatoes or fingerling potatoes, however you will not achieve the same amount of crispy deliciousness after roasting the potatoes due to the difference in starch content.
-Easy, foolproof way to cook bacon in the oven: Prepare a baking sheet with aluminum foil (for easy clean up) and place a wire rack insert on top. Lay slices of bacon on wire rack, being sure not to overlap them (touching is fine). Adjust an oven rack to the lower 1/3 position in your oven. Add pan of bacon to COOL oven and set oven to 400 degrees F. Cook for 15-20 minutes, or until bacon is of desired crispness. Remove bacon from rack and drain on paper towels. Strain the bacon grease into a container with a tight fitting lid and keep in the refrigerator. Bacon grease is the equivalent of liquid gold!
-The potato salad will keep in the refrigerator for up to 3 days, however you will lose the crispness of the potatoes. The potato consistency will be similar to a ‘traditional’ potato salad.
-Potato cooking method slightly adapted from Serious Eats