This Forking Great Buffalo Potato Salad is a little spicy from cayenne pepper sauce. I recommend Frank’s Red Hot Sauce. This potato salad is a crowd pleaser. People will ask you how you made it. The only difficult part of the recipe is cooking the russet potatoes just right. I had smaller medium sized potatoes so I cooked them peeled and cut in half at medium high for 15 minutes till mine were fork tender in boiling water, salt and a little Red Hot Cayenne sauce to flavor the potatoes. I removed about two thirds of the potatoes and let the remaining third cook for two minutes more and mashed them with other ingredients to make that just right creamy sauce. This potato salad came out really delicious and you might want to give it a try. If you have a Walmart Store near you might want to purchase the “Snacking Celery Sticks” wrapped in an American Flag sort of package. They are super sweet and crisp and are better for potato salad than any other celery I ever tried. Most likely you will be using regular celery. Try peeling your celery and see if the celery taste sweeter to you.

Ingredients for about 8 servings

2 lbs russet potatoes – peeled and cut in half waiting in a pot of water

1 Tablespoon kosher salt – to put in your pot of potatoes

5 Tablespoons of cayenne pepper sauce – Frank’s Red Hot is recommended (two of the tablespoons goes into the potato pot and you might want extra for display)

1 cup celery – chopped

1/4 sweet onion  – chopped

1/2 cup radish shredded

1/2 cup scallion chopped

1 carrot fine shredded

1/2 cup low fat mayonnaise

1 garlic clove finely grounded

1/4 teaspoon celery seeds

1/4 teaspoon cayenne powder

1 teaspoon salt – kosher or sea salt

1/2 teaspoon black pepper

splash low sodium soy sauce – (this brings out more blue cheese flavor)

3 oz blue cheese – crumbled – ( you might use slightly more for optional  garnishing presentation)

Directions

In you pot of potatoes add the 1 Tablespoon of salt and two Tablespoons cayenne sauce. Get the pot on medium high heat.

Cook the potatoes till still firm but fork tender———about  in fifteen minutes. When done remove about two thirds of the potatoes with a slotted spoon and let the remaining potatoes cook till a little softer —about two minutes more.

Now drain the water and mash the one third of potatoes with mayonnaise, three Tablespoons cayenne pepper sauce, garlic, celery seeds, cayenne powder, teaspoon salt, black pepper, and splash of soy sauce. Mix well.

You potatoes might need a little breaking down at this point. Decide and break them down less than you want because as you stir they will break down more. Fold in all the remaining ingredients except the blue cheese and then fold in the blue cheese last.

This Buffalo Blue Cheese Potato Salad came out really delicious and Forking Great!

For serving to a crowd you might want to top with a few splashes of cayenne sauce and a little more crumbled blue cheese.