Spicy Buffalo Potato Salad Recipe
This Spicy Buffalo Potato Salad is a vibrant and nutritious dish featuring red-skinned potatoes, crunchy vegetables, chickpeas, and a creamy, tangy buffalo sauce made with plant-based ingredients. Perfect for a flavorful lunch, it's easy to prepare and offers a wonderful balance of spicy, creamy, and fresh tastes in every bite.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Lunch
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Salad Ingredients
- 2 lbs red skinned potatoes, unpeeled and cubed
- ¾ to 1 cup celery, diced
- ½ cup red onion, finely diced
- ½ cup carrot, grated
- 1 can (15.5 oz) chickpeas, drained and rinsed
Buffalo Sauce
- ¼ cup hot sauce
- 2 tablespoons tahini
- 2 tablespoons + 2 teaspoons plain plant yogurt
- 1 tablespoon apple cider vinegar
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- 2 tablespoons nutritional yeast
- ¼ + 1/8 teaspoon celery seed
- ¼ teaspoon dried dill weed
Instructions
- Cook Potatoes: Cube the unpeeled red skinned potatoes and rinse them well. Place into a medium stock pot, cover with water, add sea salt, and bring to a boil. Reduce heat to a gentle simmer and cook for 13 to 15 minutes until fork-tender. Drain and rinse under cold water for 3 minutes, then spread on a baking sheet to cool completely.
- Prepare Vegetables: While the potatoes cool, dice the celery, finely chop the red onion, and grate the carrot. Set these vegetables aside.
- Make Buffalo Sauce: In a small bowl, whisk together hot sauce, tahini, plain plant yogurt, apple cider vinegar, garlic powder, onion powder, nutritional yeast, celery seed, and dried dill weed until smooth and well combined.
- Combine Salad: Once potatoes are completely cooled, place them in a large mixing bowl. Add the diced celery, red onion, grated carrot, and drained chickpeas. Pour the buffalo sauce over the salad and gently toss until everything is evenly coated.
- Season and Serve: Taste the salad and adjust seasoning if necessary. Serve chilled or at room temperature, optionally garnished with fresh herbs.
Notes
- Optional garnish with fresh herbs such as parsley or cilantro for extra flavor and color.
- Store leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- Use unpeeled potatoes to keep the salad textured and nutrient-rich.
- Adjust the amount of hot sauce to suit your preferred spice level.
Find it online: https://miracooking.com/spicy-buffalo-potato-salad-recipe/
