Buffalo Potato Salad with Blue Cheese and Celery

Classic potato salad gets a spicy makeover in this easy Buffalo Potato Salad. Creamy buffalo-blue cheese dressing clings to tender potatoes while crisp celery and minced onion add crunch. This vibrant side pairs beautifully with grilled or smoked meats and any buffalo-style main.

Whether you’re packing a side for a picnic or serving up a crowd-pleasing dish at a barbecue, this Buffalo Potato Salad is bright, slightly spicy, and extra creamy. A longtime favorite on the blog, the recipe balances hot buffalo sauce with cool blue cheese and mayonnaise for terrific flavor. The texture comes together with tender red potatoes and crunchy diced celery and onion, making this a standout twist on a classic.

Ingredients

• Red potatoes – Ideal for potato salad because they hold their shape and have thin skin so peeling isn’t required.
• Chunky blue cheese dressing – Choose a thick, creamy blue cheese dressing for best texture and flavor.
• Mayonnaise – Any mayonnaise works; avocado oil mayo is a lighter option.
• Buffalo sauce – Use your preferred buffalo-style hot sauce to control heat level.
• Dried parsley – Or substitute 1 tablespoon fresh chopped parsley for 1 teaspoon dried.
• Salt and black pepper – To taste for seasoning.
• Blue cheese crumbles – Adds texture and amplifies the blue cheese flavor. See variations below if you prefer a different cheese.
• Minced white or yellow onion – Finely minced so it blends through the salad without large raw bites.
• Diced celery – For a crisp, refreshing crunch.
• Green onions – Adds color and a mild onion finish; reserve some for garnish.

Instructions

1. Cook the potatoes. Cut red potatoes into 1-inch cubes. Place in a large pot of boiling salted water and cook over high heat for about 15–20 minutes, or until the potatoes are fork tender. Drain well.
2. Chill the potatoes. Transfer drained potatoes to a large bowl and refrigerate while you prepare the dressing and other ingredients. Cooling the potatoes helps the dressing cling and the flavors to meld.
3. Make the dressing. In a small bowl combine chunky blue cheese dressing, mayonnaise, buffalo sauce, dried parsley, salt and black pepper. Adjust buffalo sauce to taste depending on how spicy you want the salad.
4. Combine the salad. Add minced onion, diced celery, green onions and blue cheese crumbles to the chilled potatoes. Gently fold to combine.
5. Toss with dressing. Pour the dressing over the potato mixture and toss until the potatoes are evenly coated. Taste and adjust seasoning, adding more salt, pepper, or buffalo sauce if needed.
6. Rest before serving. Refrigerate at least 30 minutes before serving to let flavors develop. The salad can be prepared up to 2 days in advance; keep covered in the refrigerator.

I like to finish with a sprinkle of diced green onions for color and fresh bite just before serving.

Recipe notes

• Dietary notes: This buffalo potato salad is naturally vegetarian and can be gluten free if you confirm the blue cheese dressing contains no gluten.
• Make ahead: Flavors deepen if made a few hours or up to 2 days in advance; store covered in the refrigerator.
• Storage: Keeps in the fridge for up to 5 days. Freezing is not recommended because the texture of the potatoes and dressing will suffer.
• Peeling: You don’t need to peel red potatoes—their thin skins add color and texture—but feel free to peel if preferred.
• Yield: This recipe makes about 6 cups of potato salad. For large gatherings, plan roughly 1/2 cup per person if serving multiple sides, or 1 cup per person if fewer sides are offered.