Buffalo Potato Salad Recipes
TEXAS PETEANDREG; WARM BUFFALO POTATO SALAD
[DRAFT]
Provided by Food Network
Yield 12 cups
Number Of Ingredients 10
Steps:
- 1. Combine vinaigrette (or ranch) and hot sauce. Set aside. 2. Mix vegetable oil, garlic, Italian seasoning, salt and pepper in large bowl. Add potatoes; mix to coat potatoes with mixture. Transfer to sheet pan. 3. Bake potatoes at 375°F for 55 minutes or until tender. Cool slightly. 4. To make salad, toss potatoes, celery and onion with the hot sauce vinaigrette mixture. Top with bleu cheese crumbles.
LOADED BUFFALO CHICKEN BAKED POTATO SALAD
Holy cow, this is a unique potato salad recipe. Like Crystal says, it's a cross between Buffalo chicken wings and loaded baked potatoes. Super creamy, it has a great kick from the wing sauce. We loved all the extra toppings. Red pepper adds a pop of sweetness. Onions give the potato salad a savory flavor. Bacon adds a touch of...
Provided by Crystal Schlueter
Categories Chicken Salads
Time 55m
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 400 degrees F. Scrub potatoes and pierce with a fork. Bake potatoes for 30 minutes or until tender. Dice potatoes and let cool slightly.
- 2. In a large bowl, place the celery, 1/4 cup green onions, bell pepper, and chicken. Add the cooled potatoes.
- 3. In a medium bowl stir together the mayonnaise, sour cream, wing sauce, vinegar, and blue cheese.
- 4. Pour over vegetables. Add olives and toss to combine. Sprinkle with remaining green onions, cheddar cheese, and bacon.
BUFFALO POTATO SALAD
I found this on the Hellmann's website and intend to try it. It looks good to me because we like all of the ingredients. I will probably try with canned or left over grilled chicken to save time. Try it and modify as you please!
Provided by flightnurse
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In 3-quart saucepan, cover potatoes with water. Bring to a boil over high heat. Reduce heat to medium-low and cook 10 minutes or until potatoes are tender. Drain and cool slightly.
- In serving bowl, toss potatoes with remaining ingredients. Serve chilled or at room temperature. Serve, if desired, on a bed of lettuce, garnished with celery leaves.
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- Place the halved potatoes in a large pot and fill with cold water. Bring to a boil and cook until just fork tender, about 20 minutes. Drain well and transfer to a large bowl. Toss the potatoes with the melted butter, salt, pepper, garlic powder, onion powder, and paprika until well combined. Pour out onto the prepared baking sheet in a single layer and cook until golden brown and crispy, about 20 to 25 minutes. Make sure to toss halfway through baking to ensure even browning. Remove from the oven and allow to cool slightly.
- Transfer the cooled potatoes to a large bowl, along with the carrots, celery, half of the bacon, eggs, half of the scallions, and half of the blue cheese.
- In a small bowl, stir together the mayonnaise and hot sauce. Then pour half of the sauce into the bowl with the rest of the ingredients. Give it a stir until combined, adding more sauce as needed so that the salad isn't dry. Top with the remaining bacon, scallions and blue cheese before serving. Enjoy!
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