Blue Cheese Fingerling Ranch Tray

Name: Blue Cheese Fingerling Ranch Tray
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: American
Ingredients: 6.4 Lb Fingerling Potatoes; 5/8 Lb Pancetta; 1 1/4 Cups Crumbled Blue Cheese; 3/8 Cup Fresh Chives; 2 whole Watermelon Radish; 3/4 Cup Buttermilk; 5/8 Cup Sour Cream; 1 3/4 Tbsp Ranch Seasoning Blend; 1 3/4 Tbsp White Wine Vinegar; 7/8 Tsp Celery Seed

Grilled fingerlings, blue cheese ranch, chive, and radish tray for ten

Prep: 30 min
Cook: 35 min
Serves 8
Difficulty: medium

Loaded ranch potato salad—grilled spuds, bacon, cold tray that holds

Why crews like it: Blue cheese ranch and fingerlings beat another BBQ potato salad clone. Grilled spuds add char; pancetta adds salt; tray holds refrigerated or at 140°F for service.

575Cal

22gProtein

65gCarbs

25gFat

Ingredients

6.4 Lb Fingerling Potatoes
5/8 Lb Pancetta
1 1/4 Cups Crumbled Blue Cheese
3/8 Cup Fresh Chives
2 whole Watermelon Radish
3/4 Cup Buttermilk
5/8 Cup Sour Cream
1 3/4 Tbsp Ranch Seasoning Blend
1 3/4 Tbsp White Wine Vinegar
7/8 Tsp Celery Seed

Instructions

Parboil fingerlings: Boil fingerling potatoes in salted water until just tender, about 10 minutes. Drain and cool slightly.
Crisp pancetta: Cook pancetta until crisp on a sheet pan in oven at 400°F or on flat-top. Crumble.
Char on grill: Toss parboiled potatoes with oil and salt. Grill in basket at 400°F until charred, 10–12 minutes.
Build ranch dressing: Whisk ranch, sour cream, vinegar, paprika, and salt until smooth.
Fold salad: Fold warm or cooled potatoes with dressing, bacon, cheddar, pickles, and green onions.
Hold for service: Hold refrigerated up to 24 hours or at 140°F in a hotel pan up to 60 minutes.
Tray for ten: Spread in a hotel pan, top with extra bacon and green onion at the line.
Call guidance: Potato salad holds fine refrigerated—pull from cooler when main protein is 10 minutes out.

Tonight's spread

Loaded ranch potato salad crew tray.
Perfect alongside any grill or griddle main.

Hall tips

Parboil until just tender—raw centers won't char in time.
Pickle chips add acid that cuts rich ranch and bacon.
Top with fresh green onion at service for color.

Meal prep

Parboil fingerlings ahead. Char on grill 400°F. Fold dressing cold—hold tray refrigerated up to 24 hours or at 140°F 60 minutes max.

Leftovers

Reheat in skillet for crispy potato hash.
Stuff into breakfast burritos with eggs.

flat-top griddle
grill basket
large pot
mixing bowl
hotel pan