Buffalo Potato Salad
Created by Sue on July 3, 2013
- Servings: 7
- Prep Time: 20m
- Cook Time: 25m
- Recipe #9977
Ingredients
- 2 pounds potatoes (small waxy red potatoes)
- 2 tablespoons unsalted butter (melted)
- 1/2 cup sliced scallions
- 1/2 cup diced celery
- 3/4 cup mayonnaise
- 3 tablespoons Louisiana hot pepper sauce
- Salt and black pepper, to taste
- 4 to 6 bacon slices (cooked crisp and crumbled)
- 5 ounces Roquefort cheese (crumbled or Bleu cheese)
- Paprika or smoked paprika, to taste
How to Make
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Step 1: Boil potatoes in salted water until fork-tender, about 15-20 minutes; drain.
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Step 2: Chop potatoes coarsely, quarter, or halve, depending on size.
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Step 3: Drizzle with melted butter.
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Step 4: Place potatoes in a salad bowl with scallions, celery, crumbled bacon, and crumbled Roquefort cheese.
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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.
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Step 6: Gently stir the dressing into the potatoes to mix. Garnish with paprika.
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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.
Nutritional Facts
- 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