Buffalo Potato Salad
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
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!
Step 6
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