Ingredients
- 5 cups diced golden potatoes
- 6 slices cooked and chopped bacon
- 3 stalks diced celery
- 3 diced green onions
- 1/4 cup finely diced red onion
- 1/4 cup buffalo sauce
- 1/2 cup Primal Kitchen Ranch
- Pinch of salt
Instructions
- Boil diced potatoes for 15-20 minutes in lightly salted water (the exact time will depend on how large or small your potatoes are diced) until fork tender and still a bit crisp
- Immediately drain and run cold water over potatoes to stop the cooking process and cool down. Let the potatoes sit for a bit to cool further
- Reserve some chopped bacon and green onion for garnishing if you’d like, and then combine vegetables, chopped bacon, potatoes, buffalo sauce and ranch dressing into a large bowl. Stir gently to combine, ensuring not to over mix which can “mash” the potatoes or allow them to not hold their shape
- Cover and place in the refrigerator for 30 minutes to 1 hour before serving. Store in the refrigerator for up to 5 days
Notes
- Add 1/2 cup chopped broccoli for an extra crunch
- The buffalo sauce I love is this one from Primal Kitchen. It’s made with cashew butter so it’s more creamy and less vinegar-y than typical buffalo sauces
- Or use the recipe for Homemade Ranch Dressing
Nutrition Facts:
- Calories: 239
- Fat: 14.5 g
- Carbohydrates: 24.5 g
- Fiber: 3.3 g
- Protein: 5.2 g
Find it online: https://www.wholekitchensink.com/buffalo-ranch-potato-salad/