My Buffalo Potato Salad Recipe is fresh, flavorful, and has a nice kick to it! This unique potato salad is the perfect way to mix things up for summer. It can be made beforehand and enjoyed as a side dish or snack. The feta goes well with the spicy buffalo sauce, and the celery adds a nice crunch. Make sure to save this recipe to make it all summer.
Why You’ll Love This Flavorful Potato Salad Recipe
- It’s unique – Everyone loves a classic potato salad recipe, but the buffalo sauce brightens everything up and adds a nice kick.
- Easy to make – Sometimes you need to throw a side dish together last minute, and this easy potato salad recipe is perfect for that. The potatoes cook quickly and the rest can be prepped during that time.
- Perfect for the potlucks – Summer is the time for BBQs and picnics, and it’s always nice to bring a dish to share. This fun potato salad will have people asking for the recipe!
Buffalo Potato Salad Recipe Ingredients
- Potatoes – I like to use russet potatoes for my potato salad because they hold up well and have a mild potato taste. You can use any kind of potato you like, though. I prefer to peel my potatoes when making potato salad, but the choice is yours.
- Buffalo Sauce – My favorite store-bought buffalo sauce is the Sweet Baby Ray’s brand. It has great flavor, and the brand offers a mild heat option. You can use a different brand, or homemade if you like.
- Mayonnaise – Use your favorite mayonnaise. Plain, non-fat Greek yogurt could also be used, or you can use half and half.
- Feta Cheese – I prefer feta cheese over blue cheese, but blue cheese can be used as it adds creaminess and saltiness.
- Celery – Fresh celery adds a nice crunch to this potato salad. Celery and carrot sticks are traditionally served alongside buffalo wings, so I thought it would be fun to add the celery flavor to the potato salad.
- Green Onion – I like using green onion instead of red in this recipe because it’s milder in flavor and adds a nice freshness.
How To Make Creamy Buffalo Potato Salad
- Either peel or wash your potatoes well. Dice the potatoes into bite-sized pieces; you want them to all be similar in size. Add the diced potatoes to a large pot, cover with cold water, and add a big pinch of salt, optional.
- Place pot of potatoes over medium-high heat and bring to a boil. Allow potatoes to simmer until fork-tender, about 15-20 minutes. Drain potatoes well and let cool for a few minutes.
- To a large serving bowl, add the mayonnaise, buffalo sauce, garlic powder and paprika. Mix the sauce together well, and once the potatoes are mostly cooled, add them in. Mix the potatoes with the sauce and then add in the diced celery, green onions and feta cheese. Mix together well and season with salt and pepper to taste.
- Potato salad can be served immediately or stored in the refrigerator until ready to serve for up to 5 days. Enjoy!
Recipe Frequently Asked Questions
- This potato salad recipe is gluten-free. Make sure to use a buffalo sauce that specifically states that it is gluten-free, if necessary.
- Can this recipe be made vegan? Yes, you can use vegan mayo and a vegan feta cheese substitute. You could also omit the feta cheese if you prefer that.
- Can this potato salad be prepared ahead of time? Yes, this is a great recipe to make ahead of time and then store in the refrigerator until it is ready to serve.
- How long will it last? If stored in an airtight container, leftover potato salad should last for about 4-5 days.
- Is this buffalo potato salad spicy? You can make it as spicy as you want. I, personally, prefer to use a mild-flavored buffalo sauce, but you can certainly use a spicier one.
Looking For More Memorial Day Side-Dish Recipes?
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Buffalo Potato Salad
- Total Time: 40 minutes
- Yield: 6-8 1x
- Diet: Vegetarian
Description
My Buffalo Potato Salad Recipe is fresh, flavorful and has a nice kick to it! This unique potato salad is the perfect way to mix things up this summer. It can be made ahead of time and enjoyed as a side dish or snack. The feta goes well with the spicy buffalo sauce and the celery adds a nice crunch.
Ingredients
Scale
- 6 cups diced and peeled russet potatoes, about 3 large potatoes
- 3/4 cup mayonnaise, or non-fat Greek yogurt
- 1/3 cup buffalo sauce*, or more if desired
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 cup small diced celery
- 1/2 cup thinly sliced green onion
- 1/3 cup chopped fresh herbs, I like to do a mix of parsley and dill
- 1 1/2 cup crumbled feta cheese
- Salt and black pepper, to taste
Instructions
- Either peel your potatoes or wash them well. Dice the potatoes into bite sized pieces, you want them to all be similar in size. Add diced potatoes to a large pot, cover with cold water and add a big pinch of salt, optional.
- Place pot of potatoes over medium-high heat and bring to a boil. Allow potatoes to simmer until fork tender, about 15-20 minutes. Drain potatoes well and let cool for a few minutes.
- To a large serving bowl, add the mayonnaise, buffalo sauce, garlic powder and paprika. Mix sauce together well and once potatoes are mostly cooled, add them in. Mix the potatoes with the sauce and then add in the diced celery, green onions and feta cheese. Mix together well and season with salt and pepper, to taste.
- Potato salad can be served immediately or stored in the refrigerator until ready to serve, up to 5 days. Enjoy!
Notes
I like to use the mild flavor of the Sweet Baby Ray’s buffalo sauce. You can usuallly find it in the BBQ sauce section at the grocery store. Frank’s Red Hot can also be used but will make the potato salad much spicier.
Feel free to play around with the ratio of mayo to buffalo sauce, depending on how much heat you want.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Side, Vegetarian
- Method: Stovetop
- Cuisine: American
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