Buffalo Potato Salad
Recipe: #9977
July 03, 2013
Categories: Salads, Potato Salad, Side Dishes, Cheese, Blue, Potatoes, Brunch, Fathers Day, Game/Sports Day, July 4th Labor Day, Mothers Day, Picnic, Potluck, Sunday Dinner, Spicy, more
"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 is 7 servings
Ingredients
Nutritional
- 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 by Step Method
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
- Allow refrigeration time (not included in prep time).
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