Buffalo Potato Salad Recipes

BUFFALO POTATO SALAD

Buffalo Potato Salad image

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

Ingredients

1 lb red potatoes, cut into bite sized pieces
1/2 cup Hellmann's mayonnaise
1/2 cup chopped red onion
1/2 cup chopped celery
2 tablespoons cayenne pepper sauce
1 lb cooked chicken, cut into bite-size pieces (about 3 cups)
1 cup peeled and chopped cucumber

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.

TEXAS PETEANDREG; WARM BUFFALO POTATO SALAD

Texas Peteandreg; Warm Buffalo Potato Salad image

[DRAFT]

Provided by Food Network

Yield 12 cups

Number Of Ingredients 10

Ingredients

¾ cup vinaigrette dressing or ranch dressing, prepared
¼ cup Texas Pete® Original Hot Sauce
6 tbsp vegetable oil
4 lbs red potatoes, cut into ½
2 tbsp chopped garlic
2 tsp Italian seasoning
2 tsp Kosher salt
1 tsp pepper
1 ½ cups diced celery, ¼" diced
1 cup crumbled bleu cheese

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.

BUD'S POTATO SALAD

Bud's Potato Salad image

This is my Dad's potato salad recipe. I have never seen it made this way, and whenever I take a bowl of it somewhere it always leaves empty.

Provided by DIANA_LESLIE

Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes

Time 13h20m

Yield 20

Number Of Ingredients 8

Ingredients

10 pounds potatoes
1 cup water
1 cup white wine vinegar
1 cup white sugar
2 onions, diced
salt and pepper to taste
1 tablespoon celery seed
2 cups mayonnaise

Steps:

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and allow to cool.
Slice cooled potatoes and layer in a large bowl or dish.
In a saucepan combine water, vinegar and sugar. Bring to a boil and cook for one minute. Remove from heat and pour over potatoes. Cover and chill for at least 12 hours.
Drain excess marinade and add onions, salt, pepper, celery seed and mayonnaise. Mix well and serve chilled.

Nutrition Facts : Calories 377.3 calories, Carbohydrate 51.5 g, Cholesterol 8.4 mg, Fat 17.8 g, Fiber 5.2 g, Protein 5 g, SaturatedFat 2.7 g, Sodium 140.8 mg, Sugar 12.5 g

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