Buffalo Two-Potato Salad Recipe
A picnic favorite this buffalo two-potato salad gives your dish just the kick it needs.
Ingredients
- 2 ½ lbs potatoes Yukon gold and/or red potatoes
- 1 cup mayonnaise
- ¼ cup cayenne pepper sauce
- 1 cup celery sliced
- 3 eggs hard-cooked & chopped
- ½ cup blue cheese crumbled
- ½ cup red onion sliced
- 4 strips bacon crisp-cooked and crumbled
Instructions
- Cover potatoes with water in a 4-quart saucepan.
- Bring to a boil over high heat.
- Reduce heat to medium-low and cook until potatoes are tender, about 10 minutes.
- Drain and cool slightly.
- Combine remaining ingredients except potatoes and bacon in a large bowl.
- Gently toss in potatoes.
- Serve chilled or at room temperature.
- Just before serving, sprinkle with bacon.
Nutrition
Calories: 383 kcal | Carbohydrates: 27 g | Protein: 7 g | Fat: 28 g | Saturated Fat: 6 g | Polyunsaturated Fat: 13 g | Monounsaturated Fat: 7 g | Trans Fat: 0.1 g | Cholesterol: 25 mg | Sodium: 367 mg | Potassium: 693 mg | Fiber: 3 g | Sugar: 2 g | Vitamin A: 147 IU | Vitamin C: 29 mg | Calcium: 72 mg | Iron: 1 mg
Nutrition information has been calculated using an autogenerating online calculation and is intended for informational purposes. For accurate nutritional information, you should calculate the nutritional information with the actual ingredients used.
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