A simple and zippy potato salad that is sure to become a favorite!
Every once in awhile I come across something that I wonder why I never made myself. Case in point is the Buffalo Potato Salad sold in the deli by Dorothy Lane Markets of Dayton Ohio. I had grabbed some when I was in a hurry, late for dinner, and needed a quick side. But OUCH! At somewhere around $9 per pound, something had to be done about the price gouging. Much cheaper to make this yourself.
- 2 pounds small waxy red potatoes
- 2 tbsp. melted unsalted butter
- 1/2 cup sliced scallions
- 1/2 cup diced celery
- 3/4 cup mayonnaise
- 3 tbsp. Louisiana hot pepper sauce
- salt and black pepper, to taste
- 4-6 slices bacon, cooked crisp and crumbled
- 5 ounces crumbled Roquefort cheese, or Bleu cheese
- paprika or smoked paprika, to taste
- Boil potatoes in salted water until fork-tender, about 15-20 minutes; drain.
- Chop potatoes coarsely, quarter, or halve, depending on size.
- Drizzle with melted butter.
- Place potatoes in a salad bowl with scallions, celery, crumbled bacon, and crumbled Roquefort cheese.
- Whisk together the hot sauce with the mayo; and season the dressing to taste with salt and pepper. I use a Crystal or Frank’s type hot sauce in this, not Tabasco. Generally you want to use the kind of hot sauce you prefer on your hot wings.
- Gently stir the dressing into the potatoes to mix. Garnish with paprika.
- Refrigerate for a few hours for flavors to blend; if you hold it for long periods before serving, you may need a bit more hot sauce as it tends to tone down upon sitting, but it is easy to stir in a little more to taste.