Popular
Latest From the Show
The Best Summer Sides & Beer Shandy Cocktail
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Buffalo anything is good. Buffalo potato salad is even better.
For more Buffalo-flavored recipes, try Slow-Cooker Buffalo Chicken Dip or Rach's Buffalo Chicken Salad In an Iceberg "Bowl."
Ingredients
- 2 pounds red potatoes, washed and cut into 1 inch cubes
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- 1/2 cup hot sauce (I prefer Frank’s Red Hot)
- 3 large celery ribs with leafy tops, finely chopped
- 3 medium carrots, peeled and finely chopped
- 3 scallions, thinly sliced on a bias
- Salt and pepper, to taste
Yield
Serves: 4 to 6, as a side
Preparation
Place the potatoes in a large pot. Cover with cold water and bring to a boil over medium-high heat. Cook potatoes 10-12 minutes, until tender. Drain and reserve.
In a large mixing bowl, whisk together mayonnaise, yogurt, hot sauce, red onion, celery, carrots, scallions, salt and pepper. Add warm potatoes to the bowl and toss to combine. Cover the bowl with plastic wrap and refrigerate for 2 to 12 hours (the longer the better!), stirring occasionally.