Buffalo Potato Salad

Prep Time
Cook Time
Ready In

"A simple and zippy potato salad that is sure to become a favorite! Every once in awhile I come across something that I wonder why I never made myself. Case in point is the Buffalo Potato Salad sold in the deli by Dorothy Lane Markets of Dayton Ohio. I had grabbed some when I was in a hurry, late for dinner, and needed a quick side. But OUCH! At somewhere around $9 per pound, something had to be done about the price gouging. Much cheaper to make this yourself."

Original recipe yields 7 servings


  • Serving Size: 1 (247.3 g)
  • Calories 317.4
  • Total Fat - 17 g
  • Saturated Fat - 6.6 g
  • Cholesterol - 37 mg
  • Sodium - 3273.7 mg
  • Total Carbohydrate - 29.3 g
  • Dietary Fiber - 2.7 g
  • Sugars - 7.8 g
  • Protein - 12.5 g
  • Calcium - 202.7 mg
  • Iron - 1.3 mg
  • Vitamin C - 17.5 mg
  • Thiamin - 0.1 mg

Step 1

Boil potatoes in salted water until fork-tender, about 15-20 minutes; drain.

Step 2

Chop potatoes coarsely, quarter, or halve, depending on size.

Step 3

Drizzle with melted butter.

Step 4

Place potatoes in a salad bowl with scallions, celery, crumbled bacon, and crumbled Roquefort cheese.

Step 5

Whisk together the hot sauce with the mayo; and season the dressing to taste with salt and pepper. I use a Crystal or Frank’s type hot sauce in this, not Tabasco. Generally you want to use the kind of hot sauce you prefer on your hot wings.

Step 6

Gently stir the dressing into the potatoes to mix. Garnish with paprika.

Step 7

Refrigerate for a few hours for flavors to blend; if you hold it for long periods before serving, you may need a bit more hot sauce as it tends to tone down upon sitting, but it is easy to stir in a little more to taste.

Tips & Variations

  • Allow refrigeration time (not included in prep time).