Potato Salad 8 Ways

Chicken Buffalo Potato Salad

Ingredients

2½ lbs potatoes (Yukon gold or red), chopped

2 cups cooked chicken, diced or shredded

¾ cup mayonnaise

½ cup sour cream or Greek yogurt

⅓ cup Buffalo sauce (Frank’s-style)

1 tbsp apple cider vinegar or lemon juice

½ cup celery, diced

¼ cup red onion, finely chopped

½ cup shredded cheddar or crumbled blue cheese

Salt & black pepper, to taste

Optional Garnish

Chopped green onions

Drizzle of extra Buffalo sauce

Ranch or blue cheese dressing

Instructions

1. Cook potatoes: Boil in salted water until fork-tender. Drain and cool slightly.

2. Make dressing: Whisk mayo, sour cream (or yogurt), Buffalo sauce, vinegar, salt, and pepper.

3. Combine: Gently fold potatoes, chicken, celery, and onion into dressing.

4. Finish: Stir in cheese and adjust heat with more Buffalo sauce if needed.

5. Chill & serve: Refrigerate 30–60 minutes before serving.