Chicken wings are wonderful, but Buffalo Chicken Wings are on another level – thanks to the sauce. Defined by blue cheese, celery and hot sauce, Buffalo sauce could glorify any number of dishes. (Imagine how luscious it would be on a steak!) Looking ahead to the Fourth of July and its picnics, I wondered what would happen if I Buffalo’d some potato salad.
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.
CREAMY BUFFALO POTATO SALAD
START TO FINISH: 1 hour (30 minutes active)
MAKES: 6 servings
1 lb. medium boiling potatoes, scrubbed and sliced ¼-inch thick, preferably using mandoline (use guard)
1 small baking potato (½-pound), peeled, sliced ¼-inch thick with mandoline (use guard)
¼ cup cider vinegar
1½ teaspoons kosher salt
1/3 cup mayonnaise
¼ 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
½ cup finely chopped celery plus celery leaves for garnish
In medium saucepan combine potatoes with cold, lightly salted water to cover by 2 inches and bring water to boil. Simmer potatoes until just tender when pierced with the tip of a knife, about 5 to 7 minutes.
Meanwhile, in large bowl, whisk together vinegar and salt until salt is dissolved. When potatoes are tender, drain and add immediately to bowl with vinegar mixture. Toss potatoes well with vinegar mixture and let cool to room temperature, about 30 minutes.
Add mayonnaise, sour cream, blue cheese, hot sauce, chopped celery and pepper to taste to potatoes and toss well. If potato salad seems dry, stir in some cold water and toss again. Transfer to serving bowl and garnish with the celery leaves. Makes 6 servings.