If Buffalo wings are your style and you’re looking for a little something different to take to that summer picnic, I’ve got ya covered on this one.

I like Buffalo wings but I don’t often eat them. Typically they are deep fried, not exactly health food, and can be pretty messy. But I like the flavor – a lot. In fact, one of my favorite things to make on Sunday nights is Buffalo popcorn.

One of my main clients at my day job is the Idaho Potato Commission (IPC). I spend hours looking at their website each week (there’s loads of great recipes there), so when I was on the search for a Buffalo Potato Salad, that’s the first place I looked. With 150ish potato salad recipes, I couldn’t believe there wasn’t a Buffalo Potato Salad rendition. Time to get busy!

This salad recipe has all the classic flavors of the pub favorite – blue cheese, celery and a kicky Buffalo sauce – tossed with roasted Idaho® potatoes and plain yogurt which adds a tartness while helping keep the recipe lighter. It was the perfect accompaniment to grilled chicken thigh skewers. In fact, I’m thinking that grilled chicken could have been added to the salad to make a main course dish.

It’s not often that I can come up with a potato dish that the IPC hasn’t already thought of and this Idaho girl couldn’t be more excited to share it with you!

Buffalo Potato Salad | Bistro OneSix

Buffalo Potato Salad
Serves: 8 servings
  • 3 lbs Idaho® potatoes, dices in ½" cubes (I used a mix of red, purple and gold fingerlings)
  • Olive oil
  • Salt & pepper
  • 2 cups celery, sliced
  • 1 Tbsp celery seed
  • 1 tsp granulated garlic
  • ½ cup plain yogurt
  • ½ cup Buffalo sauce (I used Sweet Baby Ray's)
  • 4 oz blue cheese
  1. Preheat oven to 350°F.
  2. Toss the potatoes with a little olive oil and season with salt and pepper. Spread evenly on a baking sheet and bake 30 minutes or until fork tender but still firm. Cool.
  3. Add the celery, celery seed, granulated garlic and potatoes to a large bowl.
  4. In a small bowl mix the yogurt and Buffalo sauce to make the dressing. Add this along with the blue cheese to the large bowl and mix thoroughly.
  5. Chill until ready to serve.