Spicy Buffalo Potato Salad and Mustard Vinaigrette Potato Salad

Today’s recipes are numbers nineteen and twenty in my countdown of thirty recipes perfect to make for your cookout this July 4th. You can find all of the recipes here.

I’m not a fan of traditional Southern potato salad where mayonnaise or Miracle Whip are one of the main ingredients so these potato salads are good substitutes if you feel the same way.  The first one has a spicy kick with a buffalo flavor.  (I’ll eat anything with a buffalo flavor…like Buffalo Shrimp with Blue Cheese, Spicy Buffalo Chicken Soup, Buffalo Blue Cheese Dip, Buffalo Chicken Salad, Buffalo Chicken Burgers.) 

If you’d like more spice you could add jalapeños or chipotle peppers.

Spicy Buffalo Potato Salad:

What to buy (serves 3-4):

  • 1 pound Klondike small gold potatoes
  • 1/2 cup blue cheese, crumbled
  • 4 tablespoons hot sauce
  • 1 tablespoon butter, melted
  • salt and pepper, to taste
  • 1 tablespoon ketchup
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 cup cilantro, chopped

What to do:

  • cover potatoes with water in a medium sized stockpot
  • add about 1 teaspoon salt and bring to a boil
  • boil for 10 minutes or until soft, remove from heat and drain
  • cut potatoes into bite-size pieces
  • whisk together butter hot sauce, salt, pepper, ketchup, Worcestershire sauce, mustard, garlic and chili powder
  • add potatoes and cilantro to butter mixture, tossing until evenly combined
  • serve chilled or at room temperature

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The second potato salad is based around a simple dijon mustard vinaigrette.  It is simple and delicious especially with fresh herbs and would be great with crumbled bacon.

Mustard Vinaigrette Potato Salad:

What to buy (serves 3-4):

  • 1 pound small Klondike gourmet purple potatoes
  • 1 tablespoon salt
  • 2 tablespoons Dijon mustard
  • 2 tablespoons white wine vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon freshly ground black pepper
  • 6 tablespoons olive oil
  • salt and pepper, to taste
  • 1/2 cup fresh basil, chopped
  • 1/2 cup fresh parsley, chopped

What to do:

  • cover potatoes with water in a medium sized stockpot
  • add about 1 teaspoon salt and bring to a boil
  • boil for 10 minutes or until soft, remove from heat and drain
  • cut potatoes into bite-size pieces
  • whisk together the mustard, vinegar, garlic, salt, pepper and honey
  • gradually whisk in the oil until a thick vinaigrette forms
  • combine potatoes and vinaigrette, tossing until well mixed
  • fold in herbs immediately before serving chilled or at room temperature

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