Buffalo Potato Salad

If you love bold flavors and a little heat, this Buffalo Potato Salad is an easy way to make a classic picnic side dish exciting. I’m the kind of person who puts Buffalo sauce on almost everything, and combining potatoes, creamy mayo, and Frank’s Red Hot creates a tangy, satisfying salad that’s perfect for summer barbecues, potlucks, or weeknight meals. The dressing brings the brightness of lemon and garlic along with a nice kick from the hot sauce, while chopped celery and red onion add crunch and freshness.

This recipe is simple to make and easy to scale up for a crowd. It’s also a great option if you follow Whole30 and use a compliant mayonnaise. Serve it chilled or slightly cool—either way, the bold Buffalo flavor will surprise and delight guests who expect a traditional potato salad. Below you’ll find the full ingredient list, clear step-by-step instructions, and helpful tips for variations, serving, and storage.

Ingredients

6–8 large yellow potatoes, cut into 1-inch chunks
1 cup celery, finely diced (about 2 stalks)
3/4 cup red onion, finely chopped
1/2 cup homemade mayo or Whole30-compliant mayonnaise
1/2 cup Frank’s Red Hot (original)
3 tablespoons lemon juice
2 cloves garlic, minced
1/4 cup parsley, finely chopped
2 tablespoons dill relish
Black pepper, to taste
Kosher salt, to taste
Chives, for garnish

Instructions

Place the potato chunks in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer. Cook the potatoes until they are fork-tender, about 15 minutes depending on the size of the pieces.
Drain the potatoes and spread them out briefly to cool. You want them warm or room temperature, not piping hot, when you combine them with the dressing so they hold their shape.
In a large bowl, combine the cooled potatoes, celery, red onion, mayonnaise, Frank’s Red Hot, lemon juice, minced garlic, chopped parsley, and dill relish. Gently toss to coat everything evenly. Taste and season with kosher salt and black pepper as needed.
Transfer to a serving bowl and sprinkle with chopped chives for color and a mild onion flavor. Chill for at least 30 minutes if you prefer it cold, or serve immediately for a slightly warm version.
Serve and enjoy!

Tips & Variations

Potato type: Yellow or Yukon Gold potatoes work well because they hold their shape and have a naturally buttery texture. If you prefer a fluffier salad, use russets, but be gentle to avoid breaking them up too much.
Adjust the heat: Increase or reduce the amount of hot sauce to control spiciness. For a milder version, use less Frank’s and add extra lemon or a touch more mayonnaise for balance.
Make it Whole30 friendly: Use a compliant mayonnaise and check that your hot sauce contains no added sugar or non-compliant ingredients.
Optional add-ins: Crumbled blue cheese or a sprinkle of celery seeds are classic Buffalo accompaniments if you want more texture or a richer flavor profile.
Make-ahead: The flavors meld nicely if made a few hours ahead. Store covered in the refrigerator until ready to serve.

Serving Suggestions

This Buffalo Potato Salad pairs well with grilled chicken, burgers, and vegetable skewers. It’s a lively side at barbecues and potlucks and also works as a hearty base for a picnic spread. For lighter servings, scoop the salad onto a bed of greens or serve alongside crisp celery sticks and carrot sticks for extra crunch.

Storage

Store leftover Buffalo Potato Salad in an airtight container in the refrigerator. It keeps well for several days; use within 3–4 days for the best texture and flavor. Before serving leftovers, give the salad a gentle stir and adjust seasoning if needed.

Notes

This recipe serves about 8 people as a side. It’s straightforward to double for larger gatherings. If you prefer less heat, try the herbed potato salad variation without hot sauce for a milder crowd-pleasing option.

By Alex Snodgrass

Source: The Defined Dish