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Buffalo Potato Salad

Sue Lau
Prep Time 20 mins
Cook Time 20 mins
chill time 2 hrs
Course Salads
Cuisine United States
Servings 8


  • 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.
  • Gently stir the dressing into the potatoes to mix and garnish with paprika.
  • Refrigerate for a few hours for flavors to blend.