Texas Pete Warm Buffalo Potato Salad Recipes

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BUFFALO POTATO SALAD



Buffalo Potato Salad image

I found this on the Hellmann's website and intend to try it. It looks good to me because we like all of the ingredients. I will probably try with canned or left over grilled chicken to save time. Try it and modify as you please!

Provided by flightnurse

Categories     < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb red potatoes, cut into bite sized pieces
1/2 cup Hellmann's mayonnaise
1/2 cup chopped red onion
1/2 cup chopped celery
2 tablespoons cayenne pepper sauce
1 lb cooked chicken, cut into bite-size pieces (about 3 cups)
1 cup peeled and chopped cucumber

Steps:

  • In 3-quart saucepan, cover potatoes with water. Bring to a boil over high heat. Reduce heat to medium-low and cook 10 minutes or until potatoes are tender. Drain and cool slightly.
  • In serving bowl, toss potatoes with remaining ingredients. Serve chilled or at room temperature. Serve, if desired, on a bed of lettuce, garnished with celery leaves.

TEXAS PETE® WARM BUFFALO POTATO SALAD



Texas Pete® Warm Buffalo Potato Salad image

Make and share this Texas Pete® Warm Buffalo Potato Salad recipe from Food.com.

Provided by Texas Petereg

Categories     Potato

Time 1h5m

Yield 12 cups, 24 serving(s)

Number Of Ingredients 10

1/4 cup Texas Pete® Original Hot Sauce
3/4 cup vinaigrette dressing or 3/4 cup ranch dressing, prepared
6 tablespoons vegetable oil
4 lbs red potatoes, cut into 1/2
2 tablespoons chopped garlic
2 teaspoons italian seasoning
2 teaspoons kosher salt
1 teaspoon pepper
1 1/2 cups diced celery, 1/4-inch, diced
1 cup crumbled blue cheese

Steps:

  • Combine vinaigrette (or Ranch) and hot sauce. Set aside.
  • Mix vegetable oil, garlic, Italian seasoning, salt and pepper in large bowl. Add potatoes; mix to coat potatoes with mixture. Transfer to sheet pan.
  • Bake potatoes at 375°F for 55 minutes or until tender. Cool slightly.
  • To make salad, toss potatoes, celery and onion with the hot sauce vinaigrette mixture. Top with bleu cheese crumbles.

TEXAS PETEANDREG; WARM BUFFALO POTATO SALAD



Texas Peteandreg; Warm Buffalo Potato Salad image

[DRAFT]

Provided by Food Network

Yield 12 cups

Number Of Ingredients 10

¾ cup vinaigrette dressing or ranch dressing, prepared
¼ cup Texas Pete® Original Hot Sauce
6 tbsp vegetable oil
4 lbs red potatoes, cut into ½
2 tbsp chopped garlic
2 tsp Italian seasoning
2 tsp Kosher salt
1 tsp pepper
1 ½ cups diced celery, ¼" diced
1 cup crumbled bleu cheese

Steps:

  • 1. Combine vinaigrette (or ranch) and hot sauce. Set aside. 2. Mix vegetable oil, garlic, Italian seasoning, salt and pepper in large bowl. Add potatoes; mix to coat potatoes with mixture. Transfer to sheet pan. 3. Bake potatoes at 375°F for 55 minutes or until tender. Cool slightly. 4. To make salad, toss potatoes, celery and onion with the hot sauce vinaigrette mixture. Top with bleu cheese crumbles.

TEXAS PETEANDREG; DEVIL'S RANCH DRESSING



Texas Peteandreg; Devil's Ranch Dressing image

[DRAFT]

Provided by Food Network

Categories     condiment

Yield 1 gallon

Number Of Ingredients 3

3 quarts ranch dressing, prepared
2 cups Texas Pete® Original Hot Sauce
2 cups roasted poblano peppers, peeled and seeded, pulsed in food processor

Steps:

  • Combine ingredients. Refrigerate until ready to use.

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