Be a rock star at your next summer gathering with this Roasted Buffalo Potato Salad. With a mildly spicy dressing and many textures, this salad will surely be a crowd favorite.
Save this recipe!
We'll email this post to you, so you can come back to it later!
I will also send you other recipes I know you'll love. Unsubscribe at any time.
Why you will love this salad
- Potato salad is always a crowd-pleaser, and this version is no exception. Spicy dressing, crunchy celery, and creamy blue cheese bring bold flavor and texture to this staple side dish.
- Roasted potatoes are the star of this dish. They're slightly crisp on the outside and perfectly creamy on the side. Roasting the potatoes brings more flavor than boiling.
- Buffalo potato salad is delicious and easy to make. It is a summer staple that is perfect at any time of the year. Serve with grilled chicken, easy homemade sloppy joes, or triple-decker club.
Ingredients and notes
- Potatoes - I like using baby yellow (gold) or red potatoes for this salad. They roast quickly and are so creamy on the inside. Waxy, thin-skinned potatoes are best. Larger potatoes should be cut into 1-inch pieces for even cooking.
- Buffalo wing sauce - My go-to sauce for this salad is on the spicier side. Use your favorite sauce and adjust the spice level to your taste.
- Blue Cheese -A must with buffalo flavors in my opinion! Start with a block of blue cheese and crumble it yourself. It will be much fresher and creamier than pre-crumbled store-bought cheese.
- Mayonnaise and sour cream are the base of the dressing. The sour cream lightens the sauce and also adds a cooling effect that pairs nicely with the spicy wing sauce.
- Agave (or honey) - This adds the slightest touch of sweetness and is a delicious balance to the spice of the wing sauce.
Delicious potato sides
Looking for the perfect addition to any meal? Try Roasted Broccoli and Potatoes with Lemon and Garlic and Grilled Fingerling Potatoes.
Step-by-step instructions
See the recipe card for complete instructions and ingredient amounts.
- Preheat the oven to 425 degrees (for roasting the potatoes).
- Meanwhile, combine the dressing ingredients in a small bowl. Mix well.
- Toss the potatoes with oil and season with salt and pepper. Roast for 20 minutes until tender. Let cool.
- While the potatoes roast, cook the bacon until brown and crisp. Drain on paper towels and chop.
- Slice the cooled potatoes in half and add to a mixing bowl along with the celery, scallions, bacon, and blue cheese.
- Add half of the dressing and toss gently to combine. Add additional dressing as needed.
- Transfer to a serving bowl and garnish with extra scallions, bacon, and blue cheese.
Tips for preparing buffalo potato salad
- Jumpstart the cooking process for the potatoes. Place the sheet pan in the oven while the oven is preheating. Then, transfer the seasoned potatoes to the hot pan for roasting. The potatoes will start cooking immediately. The hot pan also helps prevent sticking.
- Adjust the spice level to fit your own taste. If you are not a fan of spice, start by adding half of the wing sauce, tasting it, and adjusting as desired. Use a milder wing or hot sauce.
Storage
Potato salad keeps well in the refrigerator for up to 5 days. Store in an airtight container. Potato salad is best eaten fresh, not frozen.
Recipe FAQs
Waxy potatoes are best. They have the least amount of starch and retain their shape after cooking, especially when boiled. Their thin skin means peeling is optional. Look for new, red, or fingerling potatoes. Yukon potatoes work well, also. Avoid starchy varieties like Russet,s which tend to fall apart during cooking.
Absolutely! Potato salad is a great make-ahead dish. It keeps well in the refrigerator for up to 5 days. Prepping the salad ahead of time also allows time for the flavors to blend.
Potatoes are commonly boiled for potato salad. Add the potatoes to a pan and cover with cold water. Bring the potatoes to a boil and reduce the heat to a simmer. Cook until the potatoes are fork-tender and drain well.
Potatoes can also be roasted. I love this method because roasting enhances the flavor and yields lightly crisped skin. Follow the instructions for roasting in the recipe card below.
If your potato salad turns watery, you may be using the wrong kind of potato. Avoid using starchy potatoes, like russets. Also, mixing the salad together while the potatoes are still warm can result in a watery salad. Allow the potatoes to cool before combining with the dressing.
Try these buffalo-spiced recipes next
Craving more? Subscribe to My Casual Pantry to get the latest recipes and ideas sent directly to your inbox.
📖 Recipe Card
Roasted Buffalo Potato Salad
Save this recipe!
We'll email this post to you, so you can come back to it later!
I will also send you other recipes I know you'll love. Unsubscribe at any time.
Ingredients
Dressing
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons buffalo wing sauce
- ½ tablespoon agave (or honey)
- 1 pinch Kosher salt
Potato salad
- 1 ½ pounds baby yellow (or red) potatoes (Note 1)
- 1-2 teaspoons olive oil (or grapeseed oil)
- 1 pinch Kosher salt
- 1 pinch pepper
- 4 slices bacon
- ¾ cup diced celery (about 2 stalks)
- 3 scallions (chopped)
- 3 ounces blue cheese (crumbled)
Instructions
- Preheat oven to 425℉. Place the sheet pan in the oven to preheat at the same time. (Note 2)
- Meanwhile, in a small mixing bowl, combine mayonnaise, sour cream, buffalo wing sauce, and agave. Stir together. Season with a pinch of salt. (Note 3) Set aside.
- Add the potatoes to a mixing bowl and toss with 1-2 teaspoons of oil. Season with salt and pepper.
- Transfer the potatoes to the hot sheet pan. Roast for 10 minutes. Toss and roast for another 10 minutes. Let cool.
- Meanwhile, cook the bacon in a skillet until brown and crisp. Transfer to a paper towel-lined plate to drain. Chop and set aside.
- Cut the potatoes in half and transfer to a mixing bowl. Add the celery, scallions, bacon, and blue cheese (reserving some bacon, blue cheese, and scallions for garnish).
- Add ½ of the dressing and gently toss to coat. Add more dressing as needed.
- Transfer to a serving bowl and garnish with remaining bacon, scallions, and blue cheese.
Notes
- Waxy potatoes are best for potato salad. They have the least amount of starch and retain their shape after cooking, especially when boiled. Their thin skin means peeling is optional. Look for new, red, or fingerling potatoes. Yukon potatoes work well also. Avoid starchy varieties like Russets which tend to fall apart during cooking.
- Preheating the sheet pan helps to jump-start the cooking process. The hot pan also helps to prevent food from sticking. As an alternative to roasting, the potatoes can be boiled. Cut the potatoes in half, add them to a pan, and cover them with cold water. Bring to a boil, reduce the heat, and simmer until the potatoes are fork-tender. Drain well. Let cool.
- Adjust the spice level to fit your taste. If you are not a fan of spice, start by adding half of the wing sauce, tasting, and adjusting as desired. Use a milder wing or hot sauce.
- Potato salad is a great make-ahead dish. It keeps well in the refrigerator for up to 5 days. Prepping the salad ahead of time also allows time for the flavors to blend.
- If your potato salad turns watery, you may be using the wrong kind of potato. Avoid using starchy potatoes, like russets. Also, mixing the salad together while the potatoes are still warm can result in a watery salad. Allow the potatoes to cool before combining with the dressing.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Comments
No Comments