Buffalo Two-Potato Salad Serves: 8
Prep Time: 15 min
Cook Time: 10 min

Nutritional Information

Serving Size 1 serving
Amount per Serving
Calories 370
Calories from Fat 230
Total Fat 26 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 90 mg
Sodium 620 mg
Total Carbs 27 g
Dietary Fiber 3 g
Sugars 2 g
Protein 9 g
Vitamin A 4 %
Vitamin C 60 %
Calcium 8 %
Iron 8 %

Buffalo Two-Potato Salad

Ingredients

  • 2 1/2 lbs. potatoes (Yukon gold and/or red potatoes), cut into bite-size pieces
  • 1 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 1/4 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce
  • 1 cup sliced celery
  • 3 hard-cooked eggs, chopped
  • 1/2 cup crumbled blue cheese
  • 1/2 cup sliced red onion
  • 4 strips crisp-cooked and crumbled bacon, optional

Directions

  1. Cover potatoes with water in 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.
  2. Combine remaining ingredients except potatoes and bacon in large bowl. Gently toss in potatoes. Serve chilled or at room temperature. Just before serving, sprinkle with bacon.

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