5.0 from 3 votes
Buffalo Potato Salad
Classic potato salad is given a spicy twist with the addition of buffalo sauce in this easy Buffalo Potato Salad recipe! The creamy buffalo blue cheese dressing coats the potatoes just perfectly, while celery and onions add a nice crunch to the salad. It's perfect for pairing with buffalo chicken burgers or smoked chicken wings!
Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 6 cups
Calories: 272 kcal
Course:
Side Dish , Salad
Cuisine:
American
Ingredients
- 2 pounds red potatoes cut into 1 inch cubes
- ¼ cup chunky blue cheese dressing
- ¼ cup mayonnaise
- ¼ cup buffalo sauce
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ½ teaspoon black pepper
- 5 ounces Blue cheese crumbles
- ½ cup minced white onion or yellow onion
- ½ cup celery diced
- ½ cup green onions diced
Instructions
- Cut the potatoes into 1 inch cubes, then add them to a large pot of boiling salted water. Cook the potatoes in the boiling water for 15-20 minutes, or until fork tender.
- Drain the potatoes and transfer them to a large bowl. Place the bowl of potatoes in the refrigerator to chill while preparing the other salad ingredients.
- In a small bowl, prepare the dressing by combining the blue cheese dressing, mayonnaise, buffalo sauce, dried parsley, salt and pepper.
- Add the blue cheese crumbles, minced onion, diced celery and diced green onions to the large bowl of cooked potatoes.
- Add the prepared salad dressing and toss until all of the potatoes are coated in the dressing.
- I recommend refrigerating the salad for at least 30 minutes before serving. It can also be covered and stored in the refrigerator for up to 2 days before serving.
Cup of Yum
Notes
- This buffalo potato salad is naturally gluten free and vegetarian. Always make sure to check the label on the blue cheese dressing to make sure that it’s gluten free.
- The potato salad will stay good in the refrigerator for up to 5 days. I do not recommend freezing potato salad, as the texture will be compromised after it’s frozen.
- You do not need to peel the potatoes. Of course you can, if you prefer, but the skin is very thin on red potatoes and provides great color in the salad.
- This recipe makes approximately 6 cups of buffalo potato salad. If you’re serving more than two side dishes at a BBQ, I recommend ½ cup potato salad per person. If you’re serving two side dishes or less, I recommend 1 cup of potato salad per person.
- Not a fan of mayo? Sub in sour cream or greek yogurt for the mayo. Or ditch the mayo and go all-in with the blue cheese by doubling the amount of creamy blue cheese dressing.
- Not a fan of blue cheese? Replace the blue cheese dressing with ranch dressing and omit the added blue cheese crumbles. You can substitute in shredded cheddar cheese or pepper jack cheese, if you’d like.
Nutrition Information
Serving
1cup
Calories
272kcal
(14%)
Carbohydrates
27g
(9%)
Protein
9g
(18%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
Monounsaturated Fat
4g
Cholesterol
22mg
(7%)
Sodium
963mg
(40%)
Potassium
818mg
(23%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
320mg
(6%)
Vitamin C
16mg
(18%)
Calcium
163mg
(16%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6cups
Amount Per Serving
Calories 272
% Daily Value*
| Serving | 1cup | |
| Calories | 272kcal | 14% |
| Carbohydrates | 27g | 9% |
| Protein | 9g | 18% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 22mg | 7% |
| Sodium | 963mg | 40% |
| Potassium | 818mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 320mg | 6% |
| Vitamin C | 16mg | 18% |
| Calcium | 163mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.