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5 from 1 vote

Skinny Buffalo Potato Salad

A quick & easy, creamy potato salad, this healthier Buffalo version will satisfy any Summer barbecue or picnic craving without weighing you down.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Side Dish
Servings: 5


  • 2 lbs red and/or russet potatoes washed, peeled, & diced into 1/2″ cubes
  • heaping 1/2 cup light mayonnaise
  • 1/2 cup plain Greek yogurt
  • 2-4 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


  • 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. Allow the potatoes to boil for about 10 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, yogurt, buffalo sauce, and salt and pepper. Using a spatula, gently fold in the remaining ingredients, stirring just until everything is evenly incorporated.
  • Serve as is, or store in an airtight tupper ware, until chilled or needed, whichever comes first. This potato salad can be made up to a night ahead of time.


recipe adapted from The Weary Chef