Buffalo Potato Salad Recipe
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Buffalo Potato Salad Recipe – boiled small red potatoes with a creamy buffalo dressing, made with hot buffalo sauce, mayo and yogurt. Topped with chopped scallions. Great for a party, game day or celebration. Low calorie and full of flavor.
Potatoes are one of my favorite ingredients to cook with. I always have some kind of potatoes available in my pantry. They are easy to cook with and can easily be turned into an effortless and delicious meal. This Buffalo Potato Salad Recipe requires minimal prep work and just 30 minutes to make.
It makes the perfect weeknight side with with some grilled or baked chicken or steak.
Potatoes are a key staple in every cuisine around the world and culinary canvas of unlimited possibilities.
I chose red potatoes for this recipe, because of their waxy, moist and smooth texture, which keeps them firm throughout the cooking process. This makes them the perfect choice for this Buffalo Potato Salad Recipe. They are small to medium, round or slightly oblong, smooth, thin red skin and white flesh.
I also chose potatoes that are small in size, so they cook faster. This is one of my tips for faster cooking – choose potatoes that are smaller in size for the times when you are short on time.
Their mild, medium sugar content makes them take well on spicy dressings like this Buffalo one.
I left the potatoes with the skin on, because this is how my family likes them and also to add a pop of color to the dish!
One red potato (5.2 ounces in size) has 110 calories and is an excellent source of potassium (more than a banana) and vitamin C. Reds are also a good source of vitamin B6 and are fat, sodium and cholesterol free.
Buffalo Potato Salad Recipe
- 1 1/2 lbs small red potatoes
- 1/4 cup light mayonnaise
- 2 tbsp Greek yogurt
- 2-3 tbsp hot sauce — like Frank's Red Hot
- 1/4 tsp garlic powder
- 1 tsp apple cider vinegar
- 1/2 tsp salt — or more to taste
- 1/8 tsp black pepper
- 4 scallions
Wash potatoes and add to a large pot. Fill with water. Bring to a boil. Boil for 20 minutes, until the potatoes are fully cooked.
Drain the water, rinse and drain again. Cut potatoes into small pieces. Add to a bowl.
In a small bowl mix together the mayonnaise, yogurt, hot sauce, garlic powder, apple cider vinegar, salt and pepper.
Pour dressing over the potatoes, while they are still warm. Stir and top with scallions. Add more salt if needed.
Nutrition InformationCalories: 162, Fat: 3g, Cholesterol: 2mg, Sodium: 602mg, Potassium: 826mg, Carbohydrates: 29g, Fiber: 3g, Sugar: 3g, Protein: 4g, Vitamin A: 120%, Vitamin C: 21.8%, Calcium: 34%, Iron: 1.4%
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.