Buffalo Blue Cheese Potato Salad

  • Author: Cassie Johnston
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 minutes
  • Yield: 8 servings 1x


A little bit spicy, a lot a bit flavorful, this Buffalo Blue Cheese Potato Salad will knock the socks of the guests at your next pitch in!



  • 3 pounds potatoes, chopped into bite-sized pieces
  • 1 large red onion, diced
  • 1 handful fresh cilantro, minced
  • 2/3 cup crumbled blue cheese
  • 1/2 cup plain Greek yogurt
  • 1/2 cup mayonnaise
  • 1/4 cup buffalo sauce (more if you like more heat!)
  • 1 teaspoon Dijon mustard
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
  • 1 teaspoon celery seed


  1. Fill a large pot with water and add in the potatoes. Bring to a boil, and cook until the potato pieces are fork tender—about 10 minutes. Drain.
  2. While the potatoes are cooking, combine the onion, cilantro, and blue cheese in a large bowl. Set aside.
  3. In a small bowl, whisk together the yogurt, mayo, buffalo sauce, mustard, vinegar, salt, pepper, and celery seed.
  4. Add the potatoes to the onion mixture, toss to combine. Then add the dressing to the mixture, and toss to coat. The mixture will seem a bit liquidy, but as the salad chills, the potatoes will absorb the dressing (and it will be delicious!).
  5. Refrigerate until cold, about four hours. Taste and adjust seasoning before serving.
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