Creamy Buffalo Potato Salad

0 from 0 votes
Prep Time 15 mins
Cook Time 10 mins
Chill Time 4 hrs
Total Time 4 hrs 25 mins
Course Side Dish
Servings 4 people

Ingredients
  

  • 1 lb Yukon Gold potatoes, quartered
  • 1/4 tsp salt
  • 1/4 cup WHOLE30 Buffalo Vinaigrette
  • 3 tbsp WHOLE30 Ranch Dressing
  • 3 tbsp finely chopped red onion
  • 1/4 cup diced red bell pepper
  • 1/3 cup thinly sliced celery
  • 1 scallion, chopped
  • 2 tbsp chopped chives
  • 4 hard-cooked eggs (see recipe, below)
  • Coarse black pepper

Instructions
 

  • IN a large saucepan, combine potatoes, salt, and enough cold water to cover the potatoes. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or just until potatoes are tender. Drain well; cool slightly. 
  • MEANWHILE, for the dressing, in a large bowl stir together the vinaigrette and ranch dressing. Add the onion, bell pepper, celery, scallions, and chives. Coarsely chop two of the hard-boiled eggs and add to the salad along with the potatoes; stir gently to coat. Cover and chill at least 4 hours or up to 8 hours. 
  • TRANSFER the potato salad to a serving bowl. Halve the remaining two eggs and place on top of the salad, yolk-side up. Sprinkle with black pepper.
  • Instructions for Hard-Cooked Eggs: Place eggs in a medium saucepan and cover with water. Bring to a rolling boil; reduce heat and simmer for 1 minute. Remove from heat; cover and let stand for 12 minutes. Drain and cover with cold water. Let stand until completely cooled. Crack and peel the eggs. 
Keyword Buffalo Vinaigrette, Potato Salad
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