Buffalo Potato Salad
Serves: 8 servings
 
Ingredients
  • 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
Instructions
  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.
Recipe by Bistro OneSix at https://bistroonesix.com/buffalo-potato-salad/