Buffalo Ranch Potato Salad

Serves 6-8

3 lbs baby potatoes
2 tbsp kosher salt
½ cup Sir Kensington’s Buffalo Ranch
½ cup Sir Kensington’s Mayo
1 lb of bacon
½ bunch chives, minced
½ small onion, minced
2 large celery stalks, chopped
Freshly ground black pepper, to taste
crumbled blue cheese, optional, for serving

Place potatoes in a large pot and cover by 1 inch with cold water. Add kosher salt and bring to a boil. Reduce heat to a simmer and cook potatoes for 10-15 minutes, or until fork tender.  Drain potatoes into a colander, then cover with a tea towel and let steam for an additional 15-20 minutes. 

Meanwhile, preheat the oven to 400˚F and line a baking sheet with tin foil. Add a rack to the baking sheet and set the bacon on top. Cook for about 20 minutes, flipping halfway through, or until bacon is crisp. Let cool, then crumble. 

When the potatoes are cool enough to handle, cut them into bite-sized pieces and place them in a large bowl. Add ranch and mayo and stir gently to coat. Season with black pepper, then add the bacon, chives, onion and celery. 

Garnish with crumbled blue cheese, if desired, when serving.