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
