Buffalo Potato Salad
Buffalo potato salad is the new twist on the classic picnic side dish. It’s light but creamy and packs some serious flavor so it's ready to steal the show at any barbecue!
Servings: 5
Calories: 261kcal
Ingredients
- 2 1/2 lbs russet, or red, potatoes washed, peeled, & diced into 1/2″ cubes
- 1/2 heaping cup mayonnaise
- 1/2 cup sour cream
- 4 tbsp buffalo wing sauce we prefer a mild sauce
- salt and pepper to taste
- 1/3 cup diced red onion
- 1/4 cup diced celery optional
- 2 hard boiled eggs peeled and diced
Instructions
- In a medium sized pot, add the potatoes and add water until it just covers them. Add about 1 tsp salt, and bring the water to a boil over high heat.2 1/2 lbs russet, or red, potatoes
- Allow the potatoes to boil for about 12- 15 minutes, or until fork tender. Transfer the potatoes to a colander to drain, and gently rinse with cold water for about one minute to stop the cooking process and cool them off.
- In a large bowl, whisk together the mayonnaise, sour cream, buffalo sauce, and salt and pepper. Using a spatula, gently fold in the remaining ingredients, stirring just until everything is evenly incorporated.1/2 heaping cup mayonnaise, 1/2 cup sour cream, 4 tbsp buffalo wing sauce, salt and pepper, 1/3 cup diced red onion, 1/4 cup diced celery, 2 hard boiled eggs
- Serve and enjoy!
Notes
- The veggies and the eggs are both optional. Omit any or all of them if you're not a fan.
- Want other add ins? Stir in some crunchy crumbled bacon or chopped green onions.
- Use whatever buffalo sauce you like. We use mild but if you like more heat you can use spicier.
Nutrition
Calories: 261kcal | Carbohydrates: 43g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 88mg | Sodium: 416mg | Potassium: 1028mg | Fiber: 3g | Sugar: 3g | Vitamin A: 273IU | Vitamin C: 14mg | Calcium: 67mg | Iron: 2mg