Craving a potato salad with a bold twist? Say hello to Buffalo Ranch Potato Salad! This dish combines the comforting creaminess of classic potato salad with the zesty zing of buffalo sauce and cool ranch dressing. It's a crowd-pleaser at cookouts, game days, or whenever you want to liven up your side dishes. The flavors of tangy spice, savory richness, and velvety potatoes make this recipe a must-try for your next gathering!
Here’s how to make the ultimate Buffalo Ranch Potato Salad that will have everyone asking for seconds.
Ingredients
For this recipe, you’ll need the following:
- 2 pounds of baby potatoes (or Yukon Golds), quartered
- 1/3 cup buffalo sauce (adjust based on your spice level preference)
- 1/2 cup ranch dressing
- 1/4 cup mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1/2 cup celery, finely diced
- 1/2 cup shredded carrots
- 1/4 cup green onions, thinly sliced
- 1/4 cup crumbled blue cheese (optional, for garnish)
- Fresh parsley, chopped (optional, for garnish)
Step-by-Step Instructions
Step 1 – Cook the Potatoes
Start by bringing a large pot of salted water to a boil. Add the quartered potatoes and cook them until they’re fork-tender, about 12–15 minutes. Once done, drain them and set aside to cool slightly. If you prefer your potato salad chilled, you can cool the potatoes completely in the fridge at this point.
Step 2 – Prepare the Dressing
While the potatoes cool, whisk together the buffalo sauce, ranch dressing, mayonnaise, garlic powder, onion powder, salt, and pepper in a large mixing bowl. Taste the dressing and adjust the buffalo sauce or seasonings to your liking—go spicier if you love heat or balance the flavors with extra ranch dressing.
Step 3 – Toss the Salad
Add the slightly warm (or fully cooled) potatoes to the bowl of dressing. Gently toss them to ensure every potato is coated in the deliciously creamy, tangy sauce.
Step 4 – Add Veggies and Mix-Ins
Fold in the diced celery, shredded carrots, and green onions. These veggies add a nice crunch that balances the creaminess of the dish. Sprinkle in crumbled blue cheese if desired—it adds a pop of richness that blends beautifully with the buffalo flavors.
Step 5 – Garnish and Serve
For a final flourish, top the potato salad with chopped parsley and an extra drizzle of buffalo sauce or ranch. Serve it immediately or refrigerate it for about an hour to allow the flavors to meld together.
Tips and Customizations
- Spice Level: If you prefer a milder salad, opt for a medium or mild buffalo sauce. For a fiery kick, add a teaspoon of cayenne pepper or a splash of hot sauce to the dressing.
- Make it Healthier: Use light ranch dressing and plain Greek yogurt instead of mayonnaise for a lower-calorie version.
- Add Protein: Turn it into a full meal by tossing in shredded chicken or crispy bacon.
- Vegetarian Version: Leave out the blue cheese and swap the buffalo sauce for a plant-based version to suit different dietary needs.
Perfect Pairings
Buffalo Ranch Potato Salad pairs wonderfully with juicy grilled burgers, crispy fried chicken, or smoky barbecue ribs. It’s also an excellent choice for potlucks, game-day parties, or as a side dish for buffalo wings. You can even serve it alongside fresh veggies and hummus for a fun, flavorful spread.
Buffalo Ranch Potato Salad isn’t just a side dish—it’s a conversation starter. Its blend of creamy, spicy, and tangy flavors hits all the right notes, guaranteeing you a win at any gathering. Give this recipe a try and bring some bold, delicious personality to your plate!
Post a Comment