Tag Archives: greek yogurt

Buffalo Potato Salad

Buffalo Potato Salad

I think I will now change the name of my website to: Little Buffalo Book ūüėČ

Buffalo Potato Salad

The newest recipe indulging my love for buffalo sauce is taking a traditional Potato Salad and turning it Buffalo Style!

Buffalo Potato Salad Ingredients

Ingredients (serves 4-6)

  • 3 lbs red potatoes
  • 1/4 cup greek yogurt
  • 1/4 cup sour cream
  • 1/4 cup Franks RedHot 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)

Start by boiling the red potatoes until slightly tender but not until they turn into mashed potatoes!

While the potatoes are boiling, begin preparing the salad dressing.

Start by combining the greek yogurt and sour cream in a small bowl, then add the Buffalo Sauce.

Buffalo Potato Salad Sauce

Next add the dijon mustard and dill relish.

Buffalo Potato Salad Sauce

Mix well then add the salt, pepper and parsley.

Buffalo Potato Salad Sauce

Next, 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!

Boiled Red Potatoes

Once the potatoes are cooled, chop them into cubes and add them to a large bowl with the celery and onions.

Red Potato Salad with Onions and Celery

Next, add the dressing to the potatoes.

Buffalo Sauce Potato Salad Recipe

Toss well.

Buffalo Potato Salad

Chill in the refrigerator for 30 minutes, then serve with your favorite main course.

Potato Salad with Buffalo Sauce

I served mine with Buffalo Chicken Burgers for the ultimate buffalo sauce meal!

Buffalo Chicken Cheeseburgers

This dish would also be great at a summer BBQ with grilled lemon rosemary chicken or lemon herb salmon!

Buffalo Potato Salad Recipe

♣ Vegetarian Option: This recipe is vegetarian.

‚ô¶ Gluten Free Option: This recipe is gluten-free using the above ingredients. Make sure the brands of sour cream and dijon mustard you are using are gluten-free as well.

Buffalo Potato Salad

Prep Time: 20 minutes

Total Time: 2 hours

Serving Size: 4-6

Buffalo Potato Salad

Ingredients

  • 3 lbs red potatoes
  • 1/4 cup greek yogurt
  • 1/4 cup sour cream
  • 1/4 cup Franks RedHot 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

  1. Start by boiling the red potatoes until slightly tender.
  2. While the potatoes are boiling, begin preparing the salad dressing.
  3. Start by combining the greek yogurt and sour cream in a small bowl.
  4. Then add the Buffalo Sauce.
  5. Next add the dijon mustard and dill relish.
  6. Mix well then add the salt, pepper and parsley.
  7. Next, drain the potatoes and allow to cool for up to an hour.
  8. Once the potatoes are cooled, chop them into cubes and add them to a large bowl with the celery and onions.
  9. Next, add the dressing to the potatoes.
  10. Toss well.
  11. Chill in the refrigerator for 30 minutes, then serve with your favorite main course.
http://whitneybond.com/2012/04/11/whats-for-a-side-buffalo-potato-salad/

Blue Cheese Stuffed Burgers with Homemade Roasted Red Pepper Aioli

I don’t think it’s normal for a main dish to come as an afterthought to side dishes, but around my kitchen it seems to be happening a lot lately! ¬†I started with the Buffalo Potato Wedges¬†and decided they would be a great addition to a burger. But being the little leopard book I could not let the main dish be trumped by the amazingness of the side, so the 1/2 lb grass-fed blue cheese stuffed burger with homemade roasted red pepper aioli and topped in avocado was born!

Let’s start by making that scrumptious homemade roasted red pepper aioli!

Ingredients (makes 1/2 cup)

  • 12 oz roasted red peppers
  • 2 garlic cloves
  • 1/3 cup fat-free plain greek yogurt
  • 1 tbsp grapeseed oil
  • 1 tbsp olive oil
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
Start by draining and patting dry the red peppers.

Now chop the peppers and garlic.

Next, add the chopped ingredients to a food processor or blender.

Puree the ingredients, then add the greek yogurt.

I used fat-free plain greek yogurt in place of mayonnaise which is traditionally used in aioli’s. ¬†I thought the sauce was just as good, if not better with the greek yogurt and saves you 26 fat grams and 213 calories per 1/3 cup!

Now add in the olive and grapeseed oils, salt and pepper. Blend together and the aioli is ready to go!

Oh my gosh, how good is that going to be on top of the mouth-watering burgers you’re now ready to prepare!

Ingredients (makes 2 burgers)

  • 1 lb grass-fed ground beef
  • 2 tsp steak seasoning
  • 1 tbsp worcestershire sauce
  • 4 tbsp blue cheese
  • 2 ciabatta rolls
  • 1 avocado
  • homemade roasted red pepper aioli

First of all, let me point out a very important part of the ingredient list and that is the grass-fed ground beef!

The flavor of this meat is so amazing that you’ll never go back to the other stuff! If there’s not a Trader Joes in your area check your local farmers market, or even a lot of traditional grocery stores carry grass-fed these days!!

Start by pre-heating the grill to medium-high heat. Now get the burgers ready to grill by adding the steak seasoning to the ground beef.

Next, add in the worcestershire sauce.

Now separate the beef into two equal patties.

And it’s time to get stuffing!! Start by carving out a large, deep hole in each burger.

Place 2 tbsp of blue cheese in each burger.

Now wrap the beef tightly around the cheese so that you don’t lose any of the yummy cheesiness out of the middle while the burgers are on the grill!

It’s time to start grilling!

A little trick of the trade: a lot of people like to press their patties down with a spatula but that is a no-no! ¬†Pressing down on the beef continually throughout the cooking process will press all those yummy juices out of the burger and dry it out… and nobody wants that!!! So let’s stick with using the spatula for one thing: flipping!

There’s something about those beautiful grill marks that just makes me so happy!

Now it’s time to slice the ciabatta rolls in half and add to the grill to toast.

Cook to your liking then remove from the grill and get ready to assemble the masterpiece!

Oh my gosh the juiciness, a little of the blue cheese peaking through, I can not tell you how hard it was to take all these pictures and not take a bite!!

I now added more blue cheese on top.  For two reasons:

  1. It looks good in pictures,
  2. I have a mild(ly serious) addiction to the smelly cheese!
I actually would not recommend the additional cheese on top as there is plenty in the middle of that baby!

Next, add the sliced avocado on top.

Now it’s time to drizzle that delectable homemade roasted red pepper aioli all over the beefy work-of-art!

Add the buffalo potato wedges on the side and you’ve got one incredible lunch!

Can I take a bite already??? My gosh! ūüėČ I’m cutting it open… getting closer!!!

Oh yeah, that’s a lot of cheese!!!! Excuse me while I devour this amazing piece of “food-art”!

♣ Vegetarian Option: Sub veggie ground protein for the ground beef.

♦ Gluten Free Option: Use gluten-free rolls or buns. Make sure the worcestershire sauce is gluten-free, Lea & Perrins is a gluten-free brand!