Buffalo Potato Salad

Buffalo Potato Salad

With tailgating just around the corner, this take on a football classic. It includes all the great flavor, but with a healthier calorie count!

2 – 2 1/2 lbs small red potatoes
1/2 of a red/purple onion, diced.
Zest from one lemon
2 tbs Extra Virgin Olive Oil
1/4 cup Buffalo wing sauce (Frank’s is preferred)
2 stalks of celery, washed and chopped into bite sized pieces
1/2 cup blue cheese crumbles
1/4 cup chopped fresh parsley, or 2 Tbs dried parsley flakes
Salt to Taste

Wash potatoes and put in a large stockpot. Cover with water and bring to a boil. Cook until a knife or fork easily pierces the potato (approx 30 minutes). Strain and put in the fridge until potatoes are cool.

Meanwhile, combine olive oil, lemon zest and olive oil in a frypan over medium low heat. Cook until onion is translucent (5-10 minutes). Let cool.

Once potatoes are cool, slice into bite sized pieces, and add to a large mixing bowl. Add onions/oil/lemon mixture, celery, Buffalo wing sauce, parsley, 1/2 of the blue cheese, and salt. Mix well.

Before serving, sprinkle blue cheese crumbles on top as a garnish.

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