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!
- 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)
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 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 dressing and toss to combine.
Place 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!
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