Whole30 Cream Buffalo Potato Salad! | The Sarasota Moms


Whether you’re still doing your New Year’s WHOLE30, or simply looking for an easy and crowd-pleasing side dish to serve while watching football, this Creamy Buffalo Potato Salad is a Game Day winner. Thanks to Melissa Urban, CEO of WHOLE30 and a mom of one, for sharing!


  • 1 lb Yukon Gold potatoes, quartered
  • 1/4 tsp salt
  • 1/4 cup WHOLE30 Buffalo Vinaigrette
  • 3 tbsp WHOLE30 Ranch Dressing
  • 3 tbsp finely chopped red onion
  • 1/4 cup diced red bell pepper
  • 1/3 cup thinly sliced celery
  • 1 scallion, chopped
  • 2 tbsp chopped chives
  • 4 hard-cooked eggs (see recipe, below)
  • Coarse black pepper
  • IN a large saucepan, combine potatoes, salt, and enough cold water to cover the potatoes. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or just until potatoes are tender. Drain well; cool slightly.
  • MEANWHILE, for the dressing, in a large bowl stir together the vinaigrette and ranch dressing. Add the onion, bell pepper, celery, scallions, and chives. Coarsely chop two of the hard-boiled eggs and add to the salad along with the potatoes; stir gently to coat. Cover and chill at least 4 hours or up to 8 hours.
  • TRANSFER the potato salad to a serving bowl. Halve the remaining two eggs and place on top of the salad, yolk-side up. Sprinkle with black pepper.
  • Instructions for Hard-Cooked Eggs: Place eggs in a medium saucepan and cover with water. Bring to a rolling boil; reduce heat and simmer for 1 minute. Remove from heat; cover and let stand for 12 minutes. Drain and cover with cold water. Let stand until completely cooled. Crack and peel the eggs.

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