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Home » Food & Recipes » Buffalo Two-Potato Salad Recipe: Spice up Your Spring Picnic

Buffalo Two-Potato Salad Recipe: Spice up Your Spring Picnic

Recipes

29 Mar
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Potato Salad Recipe

Buffalo Two Potato Salad Recipe

Spring is in the air, at least in South Florida it is. Our temperatures recently fell from 88 degrees to 73 which is perfect picnic weather. I know most of the USA is either covered in snow or experiencing cold temperatures but spring is right around the corner. If you’re looking for a fresh potato salad recipe, this is it!

The great thing about potato salad is you can have so many different flavors. This Buffalo Two-Potato Salad is a great way to spice up the classic picnic dish. I made this delicious recipe courtesy of Hellmann’s. Perfect for the upcoming spring weather, so be sure to try this potato salad recipe soon!

This potato salad is a delightful symphony of flavors and textures, where the creamy richness of Hellmann’s Real Mayonnaise perfectly complements the tender Yukon gold and red potatoes. The kick of cayenne pepper sauce adds a zesty punch, while the crunch of sliced celery and the savory notes from crumbled blue cheese and chopped hard-cooked eggs create a harmonious blend. For anyone interested in an exciting potato salad recipe, this one is a must-try. Red onion brings a fresh bite, and the optional crispy bacon introduces an irresistible salty crunch, making every bite a mouthwatering experience that’s both classic and exciting.

Potato Salad Recipe

Buffalo Two-Potato Salad Recipe

Colleen
A picnic favorite this buffalo two-potato salad gives your dish just the kick it needs.
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Side Dish
Cuisine American
Servings 8
Calories 383 kcal

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.

Keyword Potato Salad
Tried this recipe?Let us know how it was!
Potato Salad Recipe

Enjoy some of our other potato-inspired recipes:

  • Cheesy Bacon Onion Roasted Potatoes Recipe
  • Loaded Potato Puff Recipe
  • Southwest Cheesy Potato Frittata Recipe
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About Colleen

Beach lover from sunny South Florida. Mom of 3, grandmother of 4, avid reader, and writer by night. Sharing travel inspiration, wellness tips, product reviews, recipes, and everyday Florida living.

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