Texas Pete® Warm Buffalo Potato Salad

  • YIELD: 12 cups
  • PORTION: 1/2 cup
  • INGREDIENTS:
  • 3/4 cup Vinaigrette Dressing or Ranch Dressing, prepared
  • 1/4 cup Texas Pete Original Hot Sauce
  • 6 tbsp Vegetable Oil
  • 4 lbs Red Potatoes, cut into 1/4
  • 2 tbsp Chopped Garlic
  • 2 tsp Italian Seasoning
  • 2 tsp Kosher Salt
  • 1 tsp Pepper
  • 1 1/2 cups Diced Celery, 1/4″ diced
  • 1 1/2 cups Diced Onion, 1/4″ diced
  • 1 cup Crumbled Bleu Cheese
  • PREPARATION:
  • 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.

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