Buffalo Potato Salad

published Jul 28, 2021
4th of july
Buffalo Potato Salad

This spicy, crunchy potato salad takes the BBQ staple to a whole new level.

Serves4 to 6

Prep25 minutes

Cook20 minutes

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Buffalo potato salad in serving dish with spoon on side.
Credit: Photo: Ghazalle Badiozamani / Food Stylist: Szewczyk

Most classic potato salads bore me. As a potato enthusiast I want to love potato salads, but they’re always lacking two things I crave: something crunchy and something spicy. This potato salad fixes that. Tossed in a punchy Buffalo sauce dressing and packed with lots of crunchy celery, it’s bound to be a hit at your next summertime hang.

A Spicy, Creamy Potato Salad Dressing

I am no stranger to Buffalo sauce, and I know it can work wonders when tossed with some cooked ‘taters, so using it as the base of this dressing just felt right. The vinegar in the sauce brightens up the potatoes, and its spicy, tangy flavor is mellowed out by creamy mayonnaise. Drizzle more on top of the salad if you’re looking for extra heat.

The Best Mix-ins for Buffalo Potato Salad

For me, the greatest joy of this salad is the celery. Its crunchy, vegetal bite breaks up the starchiness of the spuds, and adds freshness to what is often a very heavy side. A handful of scallions and chives freshen up the flavor as well.

The other big player here is the blue cheese, which you’ll scatter on top before serving. But if funky, moldy cheese isn’t your thing, you could swap in feta or drizzle on your favorite ranch dressing (homemade or store-bought). You could even toss in some crumbled hard-boiled eggs. Regardless, this salad has converted me into a potato salad person, and I’m not looking back.

Buffalo Potato Salad

This spicy, crunchy potato salad takes the BBQ staple to a whole new level.

Prep time 25 minutes

Cook time 20 minutes

Serves 4 to 6

Nutritional Info


  • 2 pounds

    small, waxy potatoes, such as baby Yukon golds

  • 1 tablespoon

    plus 1/2 teaspoon kosher salt, plus more as needed

  • 5

    large stalks celery

  • 3

    medium scallions

  • 1/2 bunch

    fresh chives

  • 2 ounces

    blue cheese

  • 1/3 cup

    Buffalo-style hot sauce, such as Frank’s RedHot Original or Buffalo Wing

  • 1/4 cup


  • 1/4 teaspoon

    freshly ground black pepper, plus more as needed


  1. Place 2 pounds waxy potatoes and 1 tablespoon of the kosher salt in a large saucepan. Cover by 1 inch with cool water, then bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are cooked through and easily pierced with a knife, 15 to 20 minutes.

  2. Meanwhile, thinly slice 5 large stalks celery (about 1 1/2 cups). Thinly slice 3 medium scallions on a slight diagonal (about 1/3 cup). Finely chop 1/2 bunch fresh chives until you have 2 tablespoons. Crumble 2 ounces blue cheese (about 1/2 cup). Place 1/3 cup Buffalo sauce, 1/4 cup mayonnaise, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a large bowl and whisk to combine.

  3. Drain the cooked potatoes in a colander and rinse under cold water just until cool enough to handle but still warm. Quarter the potatoes, transfer to the sauce, and toss to coat. Add the celery, scallions (reserving some for garnish), and chives, and toss lightly to combine. Taste and season with more kosher salt and black pepper as needed. Top with the blue cheese and reserved scallions. Serve warm or at room temperature.

Recipe Notes

Make ahead: The potatoes can be boiled up to 2 days ahead and refrigerated.

Storage: Refrigerate leftovers in an airtight container for up to 3 days.