There’s something wildly satisfying about mixing creamy comfort with a punch of heat—and that’s exactly what buffalo potato salad brings to the table. If you’re like me and crave bold flavors without a lot of prep, this salad will be your new go-to. In today’s post, I’ll show you how to make a buffalo potato salad that’s creamy, spicy, and completely irresistible. We’ll dig into the flavor layers, the best potatoes to use, and how to tweak it for your perfect heat level. Whether you’re hosting game night or prepping a quick lunch, this salad will hit the spot—every time.
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How This Buffalo Potato Salad Came to Life
The story behind my buffalo potato salad
Hi, I’m Lina Vexley—and this spicy little dish came from one of those joyful, make-it-up-as-you-go kitchen moments. It was a chilly Sunday, my daughter and I were home after a grocery run, and we had leftover cooked potatoes, hot sauce, and some crumbled blue cheese from taco night. Instead of making the usual, I decided to mix it up. I added a quick buffalo sauce to the potatoes, stirred in some creamy mayo, and tossed in chopped celery for crunch. That first bite? Magic. Tangy, spicy, rich, and addictive. Now it’s a family favorite—and requested at nearly every gathering we host.
From that day on, I’ve treated this buffalo potato salad as more than a side. It’s the spicy cousin of my classic healthy potato salad and it delivers every time—quick to prep, rich in texture, and always a conversation starter. Whether served chilled or warm, the flavors come together in perfect harmony.
Why buffalo potato salad is a crowd-pleaser
Buffalo potato salad stands out from the crowd, not just for its vibrant color or zingy aroma, but for the way it makes everyone come back for seconds. It’s perfect for BBQs, tailgates, and even weeknight dinners. And the beauty of it? You can make it as bold or mellow as you like. Want it spicier? Up the hot sauce. Prefer a mellow tang? Add more Greek yogurt or blue cheese crumbles.
Much like my Mediterranean quinoa salad, it’s built for versatility and loaded with fresh, vibrant flavors. Plus, it pairs beautifully with grilled proteins, wraps, or even spooned on top of crisp romaine. It’s not just a salad—it’s a centerpiece.
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Buffalo Potato Salad: Bold Flavor Meets Classic Comfort
- Total Time: 45 minutes
- Yield: 4 to 6 servings
- Diet: Vegetarian
Description
his bold and creamy buffalo potato salad combines tender waxy potatoes with tangy hot sauce, crisp veggies, and blue cheese—perfect for BBQs or game day.
Ingredients
2 pounds small, waxy potatoes, such as baby Yukon golds
1 tablespoon plus 1/2 teaspoon kosher salt, plus more as needed
5 large stalks celery
3 medium scallions
1/2 bunch fresh chives
2 ounces blue cheese
1/3 cup Buffalo-style hot sauce, such as Frank’s RedHot Original or Buffalo Wing
1/4 cup mayonnaise
1/4 teaspoon freshly ground black pepper, plus more as needed
Instructions
Place 2 pounds waxy potatoes and 1 tablespoon of the kosher salt in a large saucepan. Cover by 1 inch with cool water, then bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are cooked through and easily pierced with a knife, 15 to 20 minutes.
Meanwhile, thinly slice 5 large stalks celery (about 1 1/2 cups). Thinly slice 3 medium scallions on a slight diagonal (about 1/3 cup). Finely chop 1/2 bunch fresh chives until you have 2 tablespoons. Crumble 2 ounces blue cheese (about 1/2 cup). Place 1/3 cup Buffalo sauce, 1/4 cup mayonnaise, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a large bowl and whisk to combine.
Drain the cooked potatoes in a colander and rinse under cold water just until cool enough to handle but still warm. Quarter the potatoes, transfer to the sauce, and toss to coat. Add the celery, scallions (reserving some for garnish), and chives, and toss lightly to combine. Taste and season with more kosher salt and black pepper as needed. Top with the blue cheese and reserved scallions. Serve warm or at room temperature.
Notes
Make ahead: The potatoes can be boiled up to 2 days ahead and refrigerated.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boil
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 2g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg
Building the Base – Potatoes & Flavor Layers
Best potatoes for spicy potato salad
The heart of any great potato salad is, well, the potato. For a spicy potato salad like this one, texture is everything. You want tender yet firm potatoes that can soak up the bold buffalo flavor without turning mushy. I always reach for Yukon Golds or red potatoes. Their waxy texture holds up beautifully after boiling, and they absorb dressing like a dream.
To prep them, scrub clean and cut into bite-sized chunks. I retain the skin to enhance texture and preserve nutrients (and it also means fewer steps—absolutely!). Boil in salted water until just fork-tender, about 10–12 minutes. Overcooking makes them fall apart once mixed, so keep an eye on them. After draining, let them cool slightly before dressing—this helps prevent your sauce from getting runny.
If you need a refresher, I have a full guide on how to boil potatoes perfectly that’ll walk you through timing and seasoning tips.
Making it bold: buffalo sauce + dressing blend
The enchantment of buffalo potato salad is found in its sauce. It is not merely about heat; it is a harmonious blend of tanginess, creaminess, and spice. I begin with a foundation of mayonnaise and sour cream (or Greek yogurt for a lighter option), and then incorporate hot sauce, apple cider vinegar, and a hint of garlic powder. You can adjust the ratios based on your taste, but here’s my go-to:
- ½ cup mayonnaise
- ¼ cup Greek yogurt
- 2–3 tablespoons buffalo hot sauce (like Frank’s RedHot)
- 1 tablespoon vinegar or lemon juice
- Salt, pepper, and garlic powder to taste
The key? Taste as you go. Some like it fiery, others prefer a creamy kick. You can even whisk in a bit of crumbled blue cheese to mellow the spice while deepening the flavor.
Looking for a healthier version? My healthy potato salad recipe swaps half the mayo for Greek yogurt, and you won’t miss a thing.
Once your potatoes are cool enough, toss them gently with the dressing to coat every piece. Let them rest for at least 15–30 minutes so the flavors soak in fully. It only gets better with time.
Toppings, Textures & Add-Ins
Crunchy, creamy, tangy: perfect add-ins
Buffalo potato salad is all about contrast. That creamy buffalo-spiked dressing? It needs crunch and tang to truly shine. Here’s what I love to stir in:
- Celery, chopped fine, gives that essential crisp bite you expect from anything buffalo-style.
- Green onions, thinly sliced, add freshness and a gentle zing.
- Blue cheese crumbles melt slightly into the warm dressing, adding sharpness and depth.
- A few tablespoons of diced dill pickles or banana peppers bring in tang and elevate the heat.
Want a little more zip? A dash of garlic powder or smoked paprika adds savory warmth. I’ve even tossed in thinly sliced radishes for a peppery crunch—try it and thank me later.
This kind of flavor play reminds me of how I build my buffalo chickpea bowls—layers, contrasts, and every bite a little adventure.
Can I add protein? You bet
Here’s where buffalo potato salad goes from stellar side to full-on buffalo chicken salad level meal. Stir in:
- Shredded rotisserie chicken (hello, dinner in minutes)
- Grilled tofu or tempeh for a meatless option
- Crispy roasted chickpeas for crunch + plant protein
- Or even chopped hard-boiled eggs for extra richness
Once you add protein, you’ve got a bowl that works on its own or inside a wrap or pita. It’s filling, balanced, and full of flavor. I often serve it with my fast veggie burger on the side or pack it up for meal prep.
Buffalo potato salad is so much more than a side. With the right toppings and mix-ins, it’s a complete, crave-worthy dish that satisfies every time.
Serving Ideas & Tips for Success
Hot or cold? You’ve got options
One of the best things about buffalo potato salad? It works hot, cold, or somewhere in between. Serve it warm right after mixing for a comforting, melty bite—or chill it for at least an hour and let those spicy, tangy flavors marinate beautifully.
This dish shines as a game day appetizer, a BBQ staple, or even a tailgate hero. I love pairing it with grilled chicken skewers or loading it onto a crispy romaine wedge for a fun twist on a buffalo wedge salad. It’s even a brilliant leftover—just store it tightly covered in the fridge for up to 3 days.
For outdoor events, be sure to follow my guide on how to safely store salads to keep things fresh and food-safe.
Tips for next-level flavor
Here’s how to take your buffalo potato salad from good to unforgettable:
- Let it rest: After mixing, give it at least 30 minutes in the fridge to let the flavors soak in. Overnight? Even better.
- Balance your heat: If it’s too spicy, add more mayo or yogurt. Too mild? A splash more hot sauce or a pinch of cayenne does the trick.
- Don’t skip the salt: Potatoes need seasoning. Salt your cooking water and taste the final mix before serving.
- Brighten it up: A squeeze of fresh lemon juice or chopped herbs like parsley, chives, or even dill adds contrast and keeps things fresh.
This dish plays well with anything smoky or grilled. I love it alongside my smoky roasted vegetables or even tucked into a wrap with greens and sliced avocado. The possibilities? Endless.
Buffalo potato salad is not merely a novel variation of a traditional dish—it serves as your zesty, fulfilling companion for every event.
Conclusion
Buffalo potato salad is the perfect mashup of cozy comfort and bold, spicy flavor. It takes everything we love about classic potato salad and turns the dial up with heat, tang, and texture. Whether you’re making it for a picnic, tailgate, or just an easy weeknight dinner, this dish delivers big-time satisfaction. Try it warm with grilled meats or cold with crunchy veggies—either way, you’re in for something flavorful, simple, and made with love. From my kitchen to yours, I hope this buffalo potato salad becomes a new favorite.
FAQs About Buffalo Potato Salad
What are buffalo potatoes?
Buffalo potatoes are cooked potatoes tossed in a spicy buffalo-style sauce, often served with a creamy dressing like ranch or blue cheese. They mimic the bold, tangy heat of buffalo wings but with a starchy, satisfying twist. In a salad format, they are typically combined with crisp vegetables and rich ingredients.
What are the 4 ingredients in potato salad?
The classic four ingredients in a basic potato salad are: boiled potatoes, mayonnaise, mustard, and chopped celery or onion. But recipes like buffalo potato salad elevate this with buffalo sauce, Greek yogurt, and blue cheese for that spicy, creamy kick.
What goes into buffalo chicken salad?
Buffalo chicken salad is a flavorful mix of shredded chicken, buffalo hot sauce, celery, and a creamy dressing like blue cheese or ranch. Some versions include chopped carrots or onions for extra crunch. You can fold all of that into buffalo potato salad for a two-in-one fusion.
Why do Cajuns put potato salad in gumbo?
In Cajun cuisine, potato salad is often served with gumbo—or even spooned directly into the bowl. It helps mellow out the spices, adds creaminess, and soaks up the broth in a way that’s deeply comforting. This tradition is founded on the principles of balance and the harmony of flavors.