Description

This Buffalo Potato Salad is a spicy twist on a classic side dish, perfect for picnics or summer gatherings. Creamy, tangy, and with a kick of heat, this flavorful salad is sure to be a crowd-pleaser.

Ingredients

Potato Salad:

2 pounds baby red potatoes, halved or quartered
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup Buffalo wing sauce
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup finely chopped celery
1/4 cup chopped green onions
1/2 cup crumbled blue cheese (optional)
Chopped fresh parsley for garnish (optional)

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Instructions

Cook Potatoes: Place the potatoes in a large pot, cover with salted water, and boil until fork-tender. Drain and let cool.
Prepare Dressing: In a bowl, whisk together mayonnaise, sour cream, Buffalo sauce, vinegar, garlic powder, onion powder, salt, and pepper.
Combine Ingredients: Add potatoes, celery, and green onions to the dressing. Gently toss to coat.
Chill: Fold in blue cheese if desired, cover, and refrigerate for at least 1 hour.
Serve: Garnish with parsley before serving.

Notes

For extra heat, add hot sauce or cayenne pepper.
Substitute ranch dressing for sour cream if preferred.
Best served chilled but can be enjoyed at room temperature.