I think I will now change the name of my website to: Little Buffalo Book 😉
The newest recipe indulging my love for buffalo sauce is taking a traditional Potato Salad and turning it Buffalo Style!
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.
Next add the dijon mustard and dill relish.
Mix well then add the salt, pepper and parsley.
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!
Once the potatoes are cooled, chop them into cubes and add them to a large bowl with the celery and onions.
Next, add the dressing to the potatoes.
Chill in 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!
♣ Vegetarian Option: This recipe is vegetarian.
♦ 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.