Buffalo Potato Salad
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Classic potato salad is given a spicy twist with the addition of buffalo sauce in this easy Buffalo Potato Salad recipe! The creamy buffalo blue cheese dressing coats the potatoes just perfectly, while celery and onions add a nice crunch to the salad. It’s perfect for pairing with buffalo chicken burgers or smoked chicken wings!
Table of contents
Whether you’re packing up a potato salad for a picnic, or serving it as a side dish at your next barbecue, this Buffalo Potato Salad is sure to get people talking! A hit on the blog since 2013, this potato salad recipe is a little spicy, extra creamy, and the taste is downright delicious!
The buffalo sauce adds just the right amount of spice, balanced by the creamy blue cheese and mayonnaise in the dressing. The crunch of diced onions and celery balance out the texture in the salad just perfectly. This is guaranteed to be your new favorite potato salad recipe!
Ingredients
- Red potatoes – this is my favorite potato to use for potato salad. They don’t fall apart in the salad and the skin is thinner than most other potatoes, so you don’t have to peel them before making the recipe.
- Chunky blue cheese dressing – you don’t want runny blue cheese dressing here, you want something thick and creamy! I highly recommend Litehouse Big Blue Dressing. It packs a flavorful blue cheese punch and it’s the perfect texture for this salad.
- Mayonnaise – I used an avocado oil mayonnaise for this recipe, but any mayo will work.
- Buffalo sauce – I like to use Frank’s Red Hot Buffalo Sauce, but feel free to use your favorite brand.
- Dried parsley – fresh can also be used in place of dried. If you’re swapping them out, use 1 tablespoon fresh chopped parsley, instead of 1 teaspoon dried parsley.
- Salt and black pepper – to season the salad.
- Blue cheese crumbles – we’re doubling up on the blue cheese in this salad by adding the dressing and crumbles. If you don’t like blue cheese, check out the section below for additions and variations, to see what else you can use instead of blue cheese.
- Minced white onion – you want the onions very finely minced, so that no one bites down on a big piece of raw onion. They’re simply hiding in the salad for extra flavor and a delicious little bite.
- Diced celery – adds a nice light crunch to the salad.
- Green onions – adds a pop of color and flavor in the salad. I also like to sprinkle a few on top!
Instructions
- Boil the potatoes. Cut the potatoes into 1 inch cubes, then add them to a large pot of boiling salted water on the stove over high heat. Cook the potatoes in the boiling water for 15-20 minutes, or until fork tender. Drain the potatoes and transfer them to a large bowl. Place the bowl of potatoes in the refrigerator to chill while preparing the other salad ingredients.
- Prepare the dressing. While the potatoes are chilling, combine blue cheese dressing, mayonnaise, buffalo sauce, parsley, salt and pepper in a bowl.
- Assemble the salad. Mince the white onion, dice the celery and green onions, then add them to the bowl of cooked potatoes, along with the blue cheese crumbles. Stir to combine everything.
- Toss the salad. Add the prepared salad dressing to the bowl and toss until all of the potatoes are coated in the dressing.
I recommend refrigerating the salad for at least 30 minutes before serving. This will allow the flavors to develop. The salad can also be covered and stored in the refrigerator for up to 2 days before serving.
I like to add a few more diced green onions on top to garnish the dish before serving. This is optional, but recommended!
Recipe notes
- This buffalo potato salad is naturally gluten free and vegetarian. Always make sure to check the label on the blue cheese dressing to make sure that it’s gluten free.
- This potato salad recipe can be made up to 2 days in advance. The longer that the potatoes sit in the creamy sauce, the better they soak in the flavor!
- The potato salad will stay good in the refrigerator for up to 5 days. I do not recommend freezing potato salad, as the texture will be compromised after it’s frozen.
- You do not need to peel the potatoes. Of course you can, if you prefer, but the skin is very thin on red potatoes and provides great color in the salad.
- This recipe makes approximately 6 cups of buffalo potato salad. If you’re serving more than two side dishes at a BBQ, I recommend ½ cup potato salad per person. If you’re serving two side dishes or less, I recommend 1 cup of potato salad per person.
- This recipe can easily be doubled or cut in half, depending on the number of people you’re serving. Click the 2X button in the recipe card below to double the recipe, or click the ½ button to cut the recipe in half. The ingredient amounts will automatically update to the new serving size.
Additions and variations
Make this buffalo potato salad your own with these simple swaps or additions!
- Not a fan of mayo? Sub in sour cream or greek yogurt for the mayo. Or ditch the mayo and go all-in with the blue cheese by doubling the amount of creamy blue cheese dressing.
- Not a fan of blue cheese? Replace the blue cheese dressing with ranch dressing and omit the added blue cheese crumbles. You can substitute in shredded cheddar cheese or pepper jack cheese, if you’d like.
- For a salty crunch, add bacon! Use my recipe for oven-baked bacon and cook 6 slices of bacon before starting this recipe. Crumble the bacon and add it to the salad with the celery and onion.
What to serve it with
You can serve this buffalo potato salad with grilled or smoked meats, like you would a classic potato salad, or pair it with delicious main dishes made with buffalo sauce. You can’t go wrong pairing it with any of these tasty recipes!
More recipes with buffalo sauce
Check out these other popular recipes, and don’t miss over 65 delicious recipes with buffalo sauce. Also, be sure to check out my eBook Buffalo Style for even more recipes with buffalo sauce, never before seen on the blog!
Buffalo Potato Salad
Ingredients
- 2 pounds red potatoes, cut into 1 inch cubes
- ¼ cup chunky blue cheese dressing
- ¼ cup mayonnaise
- ¼ cup buffalo sauce
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ½ teaspoon black pepper
- 5 ounces blue cheese crumbles
- ½ cup minced white onion, or yellow onion
- ½ cup celery, diced
- ½ cup green onions, diced
Instructions
- Cut the potatoes into 1 inch cubes, then add them to a large pot of boiling salted water. Cook the potatoes in the boiling water for 15-20 minutes, or until fork tender.
- Drain the potatoes and transfer them to a large bowl. Place the bowl of potatoes in the refrigerator to chill while preparing the other salad ingredients.
- In a small bowl, prepare the dressing by combining the blue cheese dressing, mayonnaise, buffalo sauce, dried parsley, salt and pepper.
- Add the blue cheese crumbles, minced onion, diced celery and diced green onions to the large bowl of cooked potatoes.
- Add the prepared salad dressing and toss until all of the potatoes are coated in the dressing.
- I recommend refrigerating the salad for at least 30 minutes before serving. It can also be covered and stored in the refrigerator for up to 2 days before serving.
Notes
- This buffalo potato salad is naturally gluten free and vegetarian. Always make sure to check the label on the blue cheese dressing to make sure that it’s gluten free.
- The potato salad will stay good in the refrigerator for up to 5 days. I do not recommend freezing potato salad, as the texture will be compromised after it’s frozen.
- You do not need to peel the potatoes. Of course you can, if you prefer, but the skin is very thin on red potatoes and provides great color in the salad.
- This recipe makes approximately 6 cups of buffalo potato salad. If you’re serving more than two side dishes at a BBQ, I recommend ½ cup potato salad per person. If you’re serving two side dishes or less, I recommend 1 cup of potato salad per person.
- Not a fan of mayo? Sub in sour cream or greek yogurt for the mayo. Or ditch the mayo and go all-in with the blue cheese by doubling the amount of creamy blue cheese dressing.
- Not a fan of blue cheese? Replace the blue cheese dressing with ranch dressing and omit the added blue cheese crumbles. You can substitute in shredded cheddar cheese or pepper jack cheese, if you’d like.
Nutrition Facts
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10 Comments on “Buffalo Potato Salad”
my wife doesn’t like the skin left on the spuds, can this be made with the skins off?
Sure Chris! Enjoy!
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 [email protected] for the details, and link to your blog so I can keep track of everyone I’ve reached. Thanks!
I love Frank’s!!!!
Your potato salad really has to be good. Thanks for posting the recipe.