Best Buffalo Potato Salad Recipes

Loaded Buffalo Chicken Baked Potato Salad image

Provided by Crystal Schlueter

Time 55m

Number Of Ingredients 13

2 1/2 lb red potatoes, small
1 large celery stalk with leaves, chopped
1/2 c green onion tops, thinly sliced
1 medium red bell pepper, diced
3/4 c diced rotisserie chicken
2/3 c mayonnaise
1/4 c sour cream
6 Tbsp Buffalo wing sauce
2 Tbsp white vinegar
1/4 c crumbled blue cheese
1/4 c sliced blue cheese stuffed green olives
1/4 c shredded cheddar cheese
5 slice cooked and crumbled bacon

Steps:

1. Preheat the oven to 400 degrees F. Scrub potatoes and pierce with a fork. Bake potatoes for 30 minutes or until tender. Dice potatoes and let cool slightly.
2. In a large bowl, place the celery, 1/4 cup green onions, bell pepper, and chicken. Add the cooled potatoes.
3. In a medium bowl stir together the mayonnaise, sour cream, wing sauce, vinegar, and blue cheese.
4. Pour over vegetables. Add olives and toss to combine. Sprinkle with remaining green onions, cheddar cheese, and bacon.

Texas Peteandreg; Warm Buffalo Potato Salad image

Provided by Food Network

Yield 12 cups

Number Of Ingredients 10

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 image

Provided by Texas Petereg

Categories Potato

Time 1h5m

Yield 12 cups, 24 serving(s)

Number Of Ingredients 10

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 image

Provided by flightnurse

Categories < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

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.