Best 3 Buffalo Potato Salad Recipes

**Buffalo Potato Salad: A Kicked-Up Classic**

Potato salad is a summertime staple, but this buffalo potato salad recipe takes the classic dish to a whole new level. With its bold flavors and creamy texture, this salad is sure to be a hit at your next potluck or barbecue. The recipe uses simple ingredients that you probably already have on hand, and it comes together in just a few minutes. You can also make it ahead of time, so it's perfect for busy weeknights. Looking for a vegetarian main course to serve with your buffalo potato salad? Look no further than the black bean burgers recipe. These burgers are packed with protein and flavor, and they're easy to make. Serve them on a bun with your favorite toppings, or wrap them in lettuce leaves for a healthier option.

And if you're looking for a sweet treat to end your meal, the chocolate chip cookie recipe is the perfect choice. These cookies are soft, chewy, and loaded with chocolate chips. They're sure to be a hit with kids and adults alike. So whether you're looking for a new side dish, a vegetarian main course, or a sweet treat, this article has you covered.

Here are our top 3 tried and tested recipes!

TEXAS PETEANDREG; WARM BUFFALO POTATO SALAD

Texas Peteandreg; Warm Buffalo Potato Salad image

[DRAFT]

Provided by Food Network

Yield 12 cups

Number Of Ingredients 10

Ingredients

¾ cup vinaigrette dressing or ranch dressing, prepared
¼ cup Texas Pete® Original Hot Sauce
6 tbsp vegetable oil
4 lbs red potatoes, cut into ½
2 tbsp chopped garlic
2 tsp Italian seasoning
2 tsp Kosher salt
1 tsp pepper
1 ½ cups diced celery, ¼" diced
1 cup crumbled bleu cheese

Steps:

1. Combine vinaigrette (or ranch) and hot sauce. Set aside. 2. Mix vegetable oil, garlic, Italian seasoning, salt and pepper in large bowl. Add potatoes; mix to coat potatoes with mixture. Transfer to sheet pan. 3. Bake potatoes at 375°F for 55 minutes or until tender. Cool slightly. 4. To make salad, toss potatoes, celery and onion with the hot sauce vinaigrette mixture. Top with bleu cheese crumbles.

TEXAS PETE® WARM BUFFALO POTATO SALAD

Texas Pete® Warm Buffalo Potato Salad image

Make and share this Texas Pete® Warm Buffalo Potato Salad recipe from Food.com.

Provided by Texas Petereg

Categories Potato

Time 1h5m

Yield 12 cups, 24 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup Texas Pete® Original Hot Sauce
3/4 cup vinaigrette dressing or 3/4 cup ranch dressing, prepared
6 tablespoons vegetable oil
4 lbs red potatoes, cut into 1/2
2 tablespoons chopped garlic
2 teaspoons italian seasoning
2 teaspoons kosher salt
1 teaspoon pepper
1 1/2 cups diced celery, 1/4-inch, diced
1 cup crumbled blue cheese

Steps:

Combine vinaigrette (or Ranch) and hot sauce. Set aside.
Mix vegetable oil, garlic, Italian seasoning, salt and pepper in large bowl. Add potatoes; mix to coat potatoes with mixture. Transfer to sheet pan.
Bake potatoes at 375°F for 55 minutes or until tender. Cool slightly.
To make salad, toss potatoes, celery and onion with the hot sauce vinaigrette mixture. Top with bleu cheese crumbles.

BUFFALO POTATO SALAD

Buffalo Potato Salad image

I found this on the Hellmann's website and intend to try it. It looks good to me because we like all of the ingredients. I will probably try with canned or left over grilled chicken to save time. Try it and modify as you please!

Provided by flightnurse

Categories < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 lb red potatoes, cut into bite sized pieces
1/2 cup Hellmann's mayonnaise
1/2 cup chopped red onion
1/2 cup chopped celery
2 tablespoons cayenne pepper sauce
1 lb cooked chicken, cut into bite-size pieces (about 3 cups)
1 cup peeled and chopped cucumber

Steps:

In 3-quart saucepan, cover potatoes with water. Bring to a boil over high heat. Reduce heat to medium-low and cook 10 minutes or until potatoes are tender. Drain and cool slightly.
In serving bowl, toss potatoes with remaining ingredients. Serve chilled or at room temperature. Serve, if desired, on a bed of lettuce, garnished with celery leaves.

Tips:

Use Yukon Gold or red potatoes: These varieties hold their shape well and have a creamy texture that is perfect for potato salad.
Cook the potatoes just until they are tender: Overcooked potatoes will become mushy and fall apart in the salad.
Let the potatoes cool completely before assembling the salad: This will help prevent the salad from becoming watery.
Use a variety of fresh vegetables: This will add flavor and color to the salad.
Make the dressing ahead of time: This will allow the flavors to meld and develop.
Adjust the amount of hot sauce to your taste: If you like a spicy salad, add more hot sauce. If you prefer a milder flavor, use less.
Garnish the salad with crumbled blue cheese, chopped green onions, or celery seeds: This will add extra flavor and texture.

Conclusion:

Buffalo potato salad is a delicious and easy-to-make side dish that is perfect for any occasion. It is a great way to use up leftover potatoes, and it is also a crowd-pleaser. So next time you are looking for a new salad recipe, give this one a try. You won't be disappointed!