Buffalo Potato Salad
I think I will now change the name of my website to: Little Buffalo Book 
The newest recipe indulging my love for buffalo sauce is taking a traditional Potato Salad and turning it Buffalo Style!
Ingredients (serves 4-6)
- 3 lbs red potatoes
- 1/4 cup greek yogurt
- 1/4 cup sour cream
- 1/4 cup Franks RedHot Buffalo Sauce
- 1 tbsp dijon mustard
- 1 tbsp dill relish
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh parsley (chopped)
- 1/2 cup celery (chopped)
- 1/2 cup onion (chopped)
Start by boiling the red potatoes until slightly tender but not until they turn into mashed potatoes!
While the potatoes are boiling, begin preparing the salad dressing.
Start by combining the greek yogurt and sour cream in a small bowl, then add the Buffalo Sauce.
Next add the dijon mustard and dill relish.
Mix well then add the salt, pepper and parsley.
Next, drain the potatoes and allow to cool for up to an hour. If you’re running short on time you can also throw them in the refrigerator for a quicker cool down!
Once the potatoes are cooled, chop them into cubes and add them to a large bowl with the celery and onions.
Next, add the dressing to the potatoes.
Toss well.
Chill in the refrigerator for 30 minutes, then serve with your favorite main course.
I served mine with Buffalo Chicken Burgers for the ultimate buffalo sauce meal!
This dish would also be great at a summer BBQ with grilled lemon rosemary chicken or lemon herb salmon!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free using the above ingredients. Make sure the brands of sour cream and dijon mustard you are using are gluten-free as well.
Ingredients
- 3 lbs red potatoes
- 1/4 cup greek yogurt
- 1/4 cup sour cream
- 1/4 cup Franks RedHot Buffalo Sauce
- 1 tbsp dijon mustard
- 1 tbsp dill relish
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh parsley (chopped)
- 1/2 cup celery (chopped)
- 1/2 cup onion (chopped)
Instructions
- Start by boiling the red potatoes until slightly tender.
- While the potatoes are boiling, begin preparing the salad dressing.
- Start by combining the greek yogurt and sour cream in a small bowl.
- Then add the Buffalo Sauce.
- Next add the dijon mustard and dill relish.
- Mix well then add the salt, pepper and parsley.
- Next, drain the potatoes and allow to cool for up to an hour.
- Once the potatoes are cooled, chop them into cubes and add them to a large bowl with the celery and onions.
- Next, add the dressing to the potatoes.
- Toss well.
- Chill in the refrigerator for 30 minutes, then serve with your favorite main course.
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[...] paired the salmon with a Buffalo Potato Salad. I know it sounds interesting, but her boyfriend loves all my buffalo sauce recipes so I had to [...]
Your potato salad really has to be good. Thanks for posting the recipe.
I love Frank’s!!!!
Wow, what a great idea! I’m going to pass this onto a couple ladies are are avid buffalo-anything lovers.
Anyway, I found you through Jenna’s blog, and wanted to invite you to her virtual baby shower! Please email me at vraklis@yahoo.com for the details, and link to your blog so I can keep track of everyone I’ve reached. Thanks!
[...] how to use the ingredient, but also have a slight obsession with it. From buffalo chicken pasta to buffalo potato salad to buffalo chicken burgers and buffalo macaroni [...]
[...] served these scrumptious burgers with Buffalo Potato Salad for the ultimate buffalo sauce filled [...]