Texas Pete Warm Buffalo Potato Salad
Take your classic potato salad to the next level with this Texas Pete Warm Buffalo Potato Salad, a bold and flavorful twist that’s perfect for backyard barbecues, game-day gatherings, or weeknight dinners. Featuring tender baby red potatoes coated in a creamy, tangy buffalo dressing made with Texas Pete Hot Sauce, melted butter, and a touch of smoked paprika, this dish strikes the perfect balance between spicy and smoky. Crunchy diced celery and green onions add vibrant texture, while crumbled blue cheese brings a rich, tangy bite that pairs beautifully with the zesty heat. Serve this crowd-pleaser warm or at room temperature as a standout side for grilled meats or a bold addition to any potluck spread. Easy to make in under 35 minutes, it’s the ultimate recipe for anyone who loves bold, spicy comfort food.
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Recipe Information
Ingredients
- 2 pounds Baby red potatoes
- 0.5 cups Texas Pete Hot Sauce
- 0.25 cups Mayonnaise
- 0.25 cups Sour cream
- 1 tablespoons Dijon mustard
- 2 stalks Celery, finely diced
- 3 Green onions, thinly sliced
- 0.5 cups Crumbled blue cheese
- 1 teaspoons Smoked paprika
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Butter
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Wash the baby red potatoes thoroughly and cut them into 1-inch chunks. Leave the skins on for texture and flavor.
Place the potatoes in a large pot and cover them with water. Add a pinch of salt, then bring the water to a boil over medium-high heat.
Reduce the heat to medium and simmer the potatoes for about 10-12 minutes, or until they are fork-tender. Drain and set them aside to cool slightly.
While the potatoes cook, prepare the buffalo sauce by melting the butter in a small saucepan over low heat. Once melted, stir in the Texas Pete Hot Sauce and smoked paprika. Remove from heat and set aside.
In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, salt, and black pepper. Pour in the slightly cooled buffalo sauce and mix until fully combined.
Gently fold in the cooked potatoes to coat them evenly in the buffalo dressing.
Add the diced celery, green onions, and crumbled blue cheese to the bowl. Stir gently to incorporate, being careful not to mash the potatoes.
Transfer the potato salad to a serving dish. Sprinkle with additional crumbled blue cheese, fresh parsley, or a dash of smoked paprika for garnish, if desired.
Serve the potato salad warm or at room temperature. It pairs wonderfully with grilled meats or as part of a game-day spread.
Nutrition Facts
Calories |
1673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.4 g | 127% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 6145 mg | 267% | |
| Total Carbohydrate | 170.1 g | 62% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 19.9 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 578 mg | 44% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 4753 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
