Spicy Buffalo Chicken Potato Salad – A Game Day Favorite!
This Buffalo Chicken Potato Salad is the ultimate mashup of creamy, tangy, and spicy flavors! Perfect for picnics, potlucks, or game day gatherings, this dish combines tender potatoes, shredded chicken, and a bold buffalo sauce dressing for a twist on classic potato salad. Inspired by the flavors of Buffalo wings, this recipe is a crowd-pleaser that’s easy to make and packed with protein.
Whether you’re a fan of spicy food or just looking for a hearty side dish, this recipe delivers the perfect balance of heat and creaminess. The best part? It comes together in under an hour and can be made ahead for even more convenience!
Why This Recipe Works
Bold, Balanced Flavors: The combination of buffalo sauce, ranch dressing, and tender potatoes creates a satisfying mix of spicy, tangy, and creamy textures. The shredded chicken adds protein, making this salad a filling side or even a light main dish.
Easy to Customize: Love extra heat? Add more hot sauce! Prefer it milder? Adjust the buffalo sauce to taste. You can also swap in Greek yogurt for a lighter version or add extra veggies like celery for crunch.
Meal Prep Friendly: This potato salad tastes even better after chilling, making it perfect for making ahead. It keeps well in the fridge for up to 3 days, so it’s great for meal prep or leftovers.
What’s In Buffalo Chicken Potato Salad?
Here’s what you’ll need for this flavorful dish:
- Potatoes: Yukon Gold or red potatoes hold their shape well and have a creamy texture.
- Chicken: Shredded rotisserie chicken or cooked chicken breast for convenience.
- Buffalo Sauce: The star ingredient—use your favorite brand (like Frank’s RedHot).
- Ranch Dressing: Balances the heat with cool, creamy flavor.
- Celery & Green Onions: Adds freshness and crunch.
- Spices: Garlic powder, paprika, and a pinch of salt enhance the overall taste.
How To Make Buffalo Chicken Potato Salad
This recipe comes together in three simple steps: cooking the potatoes, mixing the dressing, and combining everything. Here’s how:
Step 1: Cook the Potatoes
- Wash and cube the potatoes (no need to peel).
- Boil in salted water for 10-12 minutes until fork-tender. Drain and let cool slightly.
Step 2: Prepare the Dressing
- In a large bowl, whisk together buffalo sauce, ranch dressing, garlic powder, and paprika.
- Fold in shredded chicken, celery, and green onions.
Step 3: Combine & Chill
- Gently toss the warm potatoes with the buffalo chicken mixture.
- Refrigerate for at least 30 minutes before serving to let flavors meld.
Sides for Buffalo Chicken Potato Salad
Pair this zesty salad with:
- Grilled Corn on the Cob: Sweetness balances the heat.
- Classic Coleslaw: Adds a refreshing crunch.
- Garlic Bread: Perfect for soaking up extra sauce.
- Crisp Veggie Sticks: Carrots and cucumbers for a light contrast.
Recipe FAQ’s
Can I Make This Ahead?
Yes! This salad tastes best after chilling for at least 30 minutes, but it can be made up to a day in advance.
Can I Use Greek Yogurt Instead of Ranch?
Absolutely! Swap ranch dressing for Greek yogurt mixed with a splash of lemon juice for a lighter, tangier version.
How Spicy Is This Salad?
The heat level depends on your buffalo sauce. For mild heat, use less sauce; for extra spice, add a dash of cayenne pepper.
Other Recipes To Try
- Buffalo Cauliflower Bites: A vegetarian twist on buffalo wings.
- Loaded Sweet Potato Nachos: Sweet and spicy with black beans and cheese.
- Mustard Potato Salad: Perfect for picnics or as a side for grilled meats!
- Blue Cheese Bacon Potato Salad: A decadent take on classic potato salad.
- Avocado Lime Potato Salad: Creamy avocado replaces mayo for a lighter twist.
- Spicy Mango Avocado Salad: A tropical, fiery side dish.
- Roasted Garlic Potato Salad: a roasted garlic dressing with fresh herbs make this side dish unforgettable.
Buffalo Chicken Potato Salad
Equipment
Ingredients
- 2 lbs 900g Yukon Gold potatoes, cubed
- 2 cups cooked chicken shredded
- 1/2 cup buffalo sauce
- 1/2 cup ranch dressing
- 2 celery stalks diced
- 3 green onions sliced
- 1 tsp garlic powder
- 1/2 tsp paprika
- Salt & pepper to taste
Instructions
- Boil potatoes in salted water until tender (10-12 mins). Drain and cool slightly.
- In a large bowl, mix buffalo sauce, ranch, garlic powder, and paprika.
- Add chicken, celery, and green onions to the dressing. Stir to coat.
- Gently fold in warm potatoes. Season with salt and pepper.
- Chill for 30+ minutes before serving. Garnish with extra green onions.
Notes
- For Extra Creaminess: Add 1/4 cup sour cream to the dressing.
- Vegetarian Option: Omit chicken and add chickpeas or roasted cauliflower.
- Storage: Keep refrigerated for up to 3 days.
- Spice Tip: Drizzle with extra buffalo sauce before serving for more heat.
- Shortcut: Use store-bought rotisserie chicken for quicker prep.
- Bonus Twist: Serve in lettuce cups for a low-carb option!
Nutrition
Enjoy this zesty, crowd-pleasing salad! Share your creations with us in the comments below.