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.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

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)

Directions

Step 1

Wash the baby red potatoes thoroughly and cut them into 1-inch chunks. Leave the skins on for texture and flavor.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Gently fold in the cooked potatoes to coat them evenly in the buffalo dressing.

Step 7

Add the diced celery, green onions, and crumbled blue cheese to the bowl. Stir gently to incorporate, being careful not to mash the potatoes.

Step 8

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.

Step 9

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

Serving size	(1388.2g)

Amount per serving	% Daily Value*
Calories	1673.0

Total Fat 99.4g	0%
Saturated Fat 35.2g	0%
Polyunsaturated Fat 0.7g
Cholesterol 196.0mg	0%
Sodium 6144.9mg	0%
Total Carbohydrate 170.1g	0%
Dietary Fiber 22.8g	0%
Total Sugars 19.9g
Protein 34.3g	0%

Vitamin D 12.9IU	0%
Calcium 578.0mg	0%
Iron 8.8mg	0%
Potassium 4752.7mg	0%

*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.

Source of Calories

Fat: 52.2%

Protein: 8.0%

Carbs: 39.7%