Buffalo Potato Salad

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The Defined Dish

Total Time

0 seconds

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Ingredients

6-8 large yellow potatoes, cut into 1-inch chunks
1 cup celery, finely diced (about 2 stalks)
3/4 cup red onion, finely chopped
1/2 cup homemade mayo or Whole30 compliant
1/2 cup Frank's Red Hot, original
3 tablespoons lemon juice
2 cloves garlic, minced
1/4 cup parsley, finely chopped
2 tablespoons, dill relish
black pepper, to taste
kosher salt, to taste
chives, for garnish

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Preparation

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Step 1

Place potatoes into pot and add water until the potatoes are completely covered. Turn the heat to high and bring water to a boil. Once water reaches a boil, reduce heat to a simmer and cook potatoes until fork tender, about 15 minutes.

Step 2

Drain the potatoes and set aside to cool.

Step 3

In a bowl, combine the potatoes, celery, red onion, mayo, Frank's Red Hot, lemon juice, garlic, parsley and dill relish. Toss to coat.

Step 4

Sprinkle with chopped chives.

Step 5

Serve and enjoy!

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Buffalo Potato Salad

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