1/4cupcompatible buffalo-style hot sauce(we like The New Primal, Primal Kitchen & Frank's Red Hot sauces)
3tbspcompatible ranch dressing
3tbspfinely chopped red onion
1/4cupdiced red bell pepper
1/3cupthinly sliced celery
1scallion, chopped
2tbspchopped chives
4hard-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 buffalo hot sauce 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.