Whether youāre still doing your New Yearās WHOLE30, or simply looking for an easy and crowd-pleasing side dish to serve while watching football, this Creamy Buffalo Potato Salad is a Game Day winner. Thanks to Melissa Urban, CEO of WHOLE30 and a mom of one, for sharing!
INGREDIENTS
- 1Ā lbĀ Yukon Gold potatoes, quartered
- 1/4Ā tspĀ salt
- 1/4Ā cupĀ WHOLE30 Buffalo Vinaigrette
- 3Ā tbspĀ WHOLE30 Ranch Dressing
- 3Ā tbspĀ finely chopped red onion
- 1/4Ā cupĀ diced red bell pepper
- 1/3Ā cupĀ thinly sliced celery
- 1Ā scallion, chopped
- 2Ā tbspĀ chopped chives
- 4Ā 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.
