Punch potato salad with Buffalo sauce

Sara Moulton
Associated Press

Chicken wings are wonderful, but Buffalo Chicken Wings are on another level — and that’s thanks to the sauce. Defined by blue cheese, celery and hot sauce, Buffalo sauce could glorify any number of dishes. Looking ahead to the rest of summer, I wondered would happen if I Buffalo’d some potato salad.

There are two main kinds of potatoes: baking and boiling. Baking potatoes are higher in starch than boiling potatoes and fluffier in texture, falling apart when cooked. Boiling potatoes, by contrast, hold their shape when cooked. They’re sweeter than baking potatoes and boast a more assertive potato taste.

The best potato for a potato salad? Boiling potatoes are the usual choice. You want a salad with texture and integrity, not a mealy mess. But for this recipe, you also want the russet’s ability to absorb flavor. So I opted for both. As predicted, the baking potatoes fell apart and generously absorbed the blue cheese and hot sauce. The boiling potatoes likewise did their part, acting as bricks to the baking potatoes’ mortar.

Creamy Buffalo Potato Salad

1 pound medium boiling potatoes, scrubbed and sliced 1/4-inch thick, preferably using a mandoline (please use the guard)

1 small baking potato (about 1/2 pound), peeled and sliced 1/4-inch thick, preferably using a mandoline (please use the guard)

1/4 cup cider vinegar

1 1/2 teaspoons kosher salt

1/3 cup mayonnaise

1/4 cup sour cream or plain no-fat Greek yogurt

2 ounces crumbled blue cheese (preferably the soft creamy kind)

1 to 2 teaspoons hot sauce or to taste

1/2 cup finely chopped celery, plus celery leaves for garnish

Black pepper

In a medium saucepan, combine the potatoes with cold, lightly salted water to cover by 2 inches and bring the water to a boil. Simmer the potatoes until they are just tender when pierced with the tip of a knife, about 5 to 7 minutes.

Meanwhile, in a large bowl, whisk together the vinegar and the salt until the salt is dissolved. When the potatoes are tender, drain and add them immediately to the bowl with the vinegar mixture. Toss the potatoes well with the vinegar mixture and let cool to room temperature, about 30 minutes.

Add the mayonnaise, sour cream, blue cheese, hot sauce, chopped celery and pepper to taste to the potatoes and toss well. If the potato salad seems dry, stir in some cold water and toss again. Transfer to a serving bowl and garnish with the celery leaves. Makes 6 servings.

Per serving: 215 calories; 14 g fat (4 g saturated fat; 57 percent calories from fat); 18 g carbohydrates; 2 g sugar; 19 mg cholesterol; 655 mg sodium; 5 g protein; 2 g fiber.