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Buffalo anything is good. Buffalo potato salad is even better.
For more Buffalo-flavored recipes, try Slow-Cooker Buffalo Chicken Dip or Rach's Buffalo Chicken Salad In an Iceberg "Bowl."
Place the potatoes in a large pot. Cover with cold water and bring to a boil over medium-high heat. Cook potatoes 10-12 minutes, until tender. Drain and reserve.
In a large mixing bowl, whisk together mayonnaise, yogurt, hot sauce, red onion, celery, carrots, scallions, salt and pepper. Add warm potatoes to the bowl and toss to combine. Cover the bowl with plastic wrap and refrigerate for 2 to 12 hours (the longer the better!), stirring occasionally.