by Whitney Bond
January 21, 2020
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5 stars (1 rating)
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Traditional potato salad is given a spicy twist with the addition of buffalo sauce in this vegetarian and gluten free buffalo potato salad recipe!
Whether you’re packing up a potato salad for a picnic or serving it as a side dish at your next BBQ, this Buffalo Potato Salad is sure to get people talking!
The buffalo sauce adds just the right amount of spice, balanced by the creamy greek yogurt and sour cream in the dressing.
Spicy, creamy and downright delicious, this is going to be your new favorite potato salad recipe!
Buffalo Potato Salad Ingredients
- 3 lbs red potatoes
- 1/4 cup greek yogurt
- 1/4 cup sour cream
- 1/4 cup buffalo sauce
- 1 tbsp dijon mustard
- 1 tbsp dill relish
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh parsley (chopped)
- 1/2 cup celery (chopped)
- 1/2 cup onion (chopped)
Buffalo Potato Salad Instructions
Boil the potatoes until slightly tender, 10-15 minutes.
While the potatoes are boiling, preparethe dressing.
Combinethe greek yogurt, sour cream, buffalo sauce, dijon mustard and dill relish in a medium bowl. Addthe salt, pepper and parsley, stir to combine.
Drain the potatoes and allow to cool for up to an hour. If you’re running short on time you can also throw them in the refrigerator for a quicker cool down!
Once the potatoes are cooled, chop them into cubes and add them to a large bowl with the celery and onions. Add the dressingand toss to combine.
Placein the refrigerator for 30 minutes, then serve with your favorite main course.
I served mine with Buffalo Chicken Burgers for the ultimate buffalo sauce meal!
This dish would also be great with grilled lemon rosemary chicken or lemon herb salmon!
Buffalo Potato Salad
Traditional potato salad is given a spicy twist with the addition of buffalo sauce in this vegetarian and gluten free buffalo potato salad recipe!
Servings: 6 people
Prep Time: 20 minutes mins
Cook Time: 15 minutes mins
Refrigeration Time: 30 minutes mins
Total Time: 35 minutes mins
Author: Whitney Bond
Course: Appetizer, Salad, Side Dish
Cuisine: American
Ingredients
- 3 lbs red potatoes
- 1/4 cup greek yogurt
- 1/4 cup sour cream
- 1/4 cup buffalo sauce
- 1 tbsp dijon mustard
- 1 tbsp dill relish
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh parsley, chopped
- 1/2 cup celery, chopped
- 1/2 cup onion, chopped
Instructions
Boil the potatoes until slightly tender, 10-15 minutes.
While the potatoes are boiling, prepare the dressing.
Combine the greek yogurt, sour cream, buffalo sauce, dijon mustard and dill relish in a medium bowl. Add the salt, pepper and parsley, stir to combine.
Drain the potatoes and allow to cool.
Once the potatoes are cooled, chop them into cubes and add them to a large bowl with the celery and onions.
Add the dressing and toss to combine.
Place in the refrigerator for 30 minutes, then serve with your favorite main course.
Nutrition Facts
Calories 193kcal (10%)Carbohydrates 39g (13%)Protein 6g (12%)Fat 2g (3%)Saturated Fat 1g (5%)Cholesterol 5mg (2%)Sodium 518mg (22%)Potassium 1099mg (31%)Fiber 4g (16%)Sugar 4g (4%)Vitamin A 170mg (3%)Vitamin C 22mg (27%)Calcium 49mg (5%)Iron 2mg (11%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!
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originally published July 24, 2017 — last updated January 21, 2020 10 Comments
Posted in: 4th of July Recipes, Buffalo Sauce, Gluten Free Recipes, Method, Recipes, Side Dish, Super Bowl Recipes, Vegetarian Recipes
About Whitney Bond
I’m a sports-loving, coffee-drinking, food blogger, the host of “29 Minute Meals”, a contributing writer for TODAY Food, cookbook author and on-camera food and lifestyle expert! Here you’ll find most recipes are made in 29 minutes or less, in one pot, or in a crock pot!
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Veronica — Reply
Wow, what a great idea! I’m going to pass this onto a couple ladies are are avid buffalo-anything lovers.
Anyway, I found you through Jenna’s blog, and wanted to invite you to her virtual baby shower! Please email me at [emailprotected] for the details, and link to your blog so I can keep track of everyone I’ve reached. Thanks!
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Karen — Reply
Your potato salad really has to be good. Thanks for posting the recipe.
