Buffalo Potato Salad
This Buffalo Potato Salad is a must the next time you're in need of a fun side dish for a potluck, summer picnic or outdoor barbecue with friends or family!
Servings: 6
Equipment
- Baking sheet
- Large pot
Ingredients
- 1 pound baby Yukon gold potatoes halved
- 4 tablespoons unsalted butter melted
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 2 small carrots peeled cut in half and thinly sliced
- 2 celery ribs thinly sliced
- 6 strips crispy thick-cut bacon chopped
- 4 hard boiled eggs diced
- 3 scallions thinly sliced
- 1/3 cup mayonnaise
- 1/4 cup buffalo hot sauce such as Frank's Red Hot
- 1/4 cup crumbled blue cheese
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper, set aside.
- Place the halved potatoes in a large pot and fill with cold water. Bring to a boil and cook until just fork tender, about 20 minutes. Drain well and transfer to a large bowl. Toss the potatoes with the melted butter, salt, pepper, garlic powder, onion powder, and paprika until well combined. Pour out onto the prepared baking sheet in a single layer and cook until golden brown and crispy, about 20 to 25 minutes. Make sure to toss halfway through baking to ensure even browning. Remove from the oven and allow to cool slightly.
- Transfer the cooled potatoes to a large bowl, along with the carrots, celery, half of the bacon, eggs, half of the scallions, and half of the blue cheese.
- In a small bowl, stir together the mayonnaise and hot sauce. Then pour half of the sauce into the bowl with the rest of the ingredients. Give it a stir until combined, adding more sauce as needed so that the salad isn't dry. Top with the remaining bacon, scallions and blue cheese before serving. Enjoy!