Each summer I try to have at least one new, go-to cookout side dish recipe at my fingertips that I know will be a winner and great addition to any potluck I’m headed too. Let me introduce you to this summer’s go-to…buffalo potato salad.
This combo by Food Network Magazine is brilliant, which got me rave reviews this past Memorial Day weekend! I’m basically down for trying anything that resembles buffalo chicken dip – and this did not disappoint! So much flavor and so simple, yum!
The following serves 8 (adapted from Food Network Magazine):
- 2 and 1/2 lbs of potatoes, cubed
- Extra-virgin olive oil
- Kosher salt
- 1/3 cup plain Greek yogurt (original recipe called for mayo)
- 1/3 cup low-fat sour cream
- 1/3 cup buffalo hot sauce (Frank’s)
- 1/3 cup crumbled blue cheese
- 1 cup shredded carrots
- 1 cup chopped celery
- 1/2 cup chopped green onions
Preheat oven to 400. Toss cubed potatoes with olive oil and salt. Roast for about 30-40 minutes until softened and beginning to brown, turning occasionally (just be gentle). Remove and let cool.
Mix the yogurt, sour cream and hot sauce in a large bowl. Toss to combine with cooled potatoes and the carrots and celery. Gently fold in the blue cheese and green onions (or serve the blue cheese on the side if you have guests that don’t like blue cheese).
Taste, and season with salt if needed.
This Girl’s time-saving prep tip: Save yourself time day-of, and make this salad a day in advance. Roast the potatoes and store in a covered container in the fridge. Chop your veggies and store in a large ziplock bag or another container in the fridge. Finally, make the dressing and store that covered in the fridge. Then the next day, mix everything together with the blue cheese (or serve the cheese on the side) and you’re good to go to your party!