Description
A creamy, tangy potato salad with a Buffalo-style kick, crunchy celery and carrots, and a cooling touch of yogurt or ranch. Perfect for barbecues, game days, and make-ahead picnic spreads.
Ingredients
- Yukon Gold Potatoes, 2 pounds, scrubbed and cut into 1-inch pieces
- Buffalo Hot Sauce, 1/2 cup
- Mayonnaise, 1/2 cup
- Greek Yogurt or Sour Cream, 1/4 cup
- Celery, 1/2 cup finely chopped
- Carrots, 1/2 cup shredded
- Green Onions, 1/4 cup chopped
- Garlic Powder, 1 teaspoon
- Salt, 1 teaspoon
- Black Pepper, 1/2 teaspoon
- Optional Ranch or Blue Cheese Dressing, 2 tablespoons (for extra creaminess)
Instructions
- Bring a large pot of salted water to a boil. Add the potatoes and cook until fork-tender, about 12 to 15 minutes.
- While the potatoes cook, make the dressing. In a bowl whisk together buffalo hot sauce, mayonnaise, Greek yogurt or sour cream, garlic powder, salt, and black pepper until smooth.
- Drain the potatoes and let them cool slightly. Allow them to rest until they are warm but not hot so the dressing will cling without separating.
- Gently fold the potatoes into the dressing. Use a spatula to coat each piece without mashing, ensuring an even distribution of sauce.
- Stir in the crunchy ingredients. Just before serving, fold in the celery, shredded carrots, and chopped green onions for freshness and texture.
- Finish and adjust. Taste and adjust seasoning, add the optional ranch or blue cheese if you want a mellower, creamier profile, and drizzle extra hot sauce if desired.
- Chill briefly and serve. Refrigerate the salad for at least 30 minutes to let flavors meld, then serve cold or slightly chilled, garnished with extra green onion or a drizzle of hot sauce.
Notes
- Salt the boiling water to season potatoes from the inside out.
- Do not overcook potatoes to avoid a mushy texture.
- Mix crunchy vegetables in just before serving to retain their bite.
- Make ahead: boil potatoes a day in advance and assemble the salad a few hours before serving for best flavor.
Nutrition
- Serving Size: about 1 cup
- Calories: 240
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 3.5 g
- Cholesterol: 15 mg
Keywords: Buffalo Potato Salad, spicy potato salad, buffalo salad, picnic side, game day side, creamy potato salad