BUFFALO POTATOES
12-15 baby yellow potatoes (or red potatoes)
3 teaspoons kosher salt (divided)
1/4 cup extra virgin olive oil
½ cup Frank’s Red Hot Sauce
2 Tablespoons minced chives
1 jalapeno pepper (thinly sliced)
1 stalk celery (minced)
Blue cheese (crumbled, for garnish)
¼ cup sour cream
¼ cup mayonnaise
1/4 cup crumbled blue cheese
2 Tablespoons milk
2 Tablespoons white wine vinegar
1 Tablespoon chopped chives
1/2 teaspoon garlic powder
Salt and pepper (to taste)
