Buffalo Potato Salad

Buffalo Potato Salad

A recipe with a splash of red and blue for your BYU vs Utah Game Day fans!
Recipe Provided by Chef Tom Woodbury


  • 2 – 2 1/2 lbs small red and/or blue 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 frying pan 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.

For more fresh and easy recipe ideas visit Chef Tom at: www.cookwithtom.com or http://twitter.com/#!/@therealcheftom

Page: [[$index + 1]]
comments powered by Disqus