Buffalo Chicken Potato Salad

This spicy, creamy potato salad is a game-changer! Packed with shredded chicken, buffalo sauce, and ranch dressing, it’s perfect for parties or a hearty side dish. Quick to make and even better the next day!

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Course: Side Dish

Cuisine: American

Keyword: Salad

Prep Time: 15

Cook Time: 15

Chill Time: 30

Total Time: 1

Servings:

Calories: 280kcal

Equipment

Medium Saucepan

Heatproof Bowl

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!

(P.S. Leftovers make epic stuffed peppers.)

Nutrition