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Nothing more magical sounding than the words “potato” and “salad” together. Two of our favorites coming together in this must try dish. Kick up your potato salad game with this creamy, delicious Vegan Buffalo Potato Salad featuring a deliciously bold dressing. This aint your grandma’s potato salad, get ready for a spicy twist, it is sure to be the talk of the town.  Perfect for picnics, potlucks, tailgates, and so much more, everyone will be standing in line to get some of this tastiness!

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.

Hi there, Ameera here!

We are a potato salad and macaroni salad loving family!  Well, let me rephrase that, we are actually an “anything salad” loving family. You name it, we will try to “saladize it.” LOL Salads are kind of our thing! We simply can’t get enough salads. They are just that good!

Buffalo Style

We certain didn’t invent the Buffalo Potato Salad; it has been around since, well . . . as long as I can remember.  I’ve seen quite a few variations of Buffalo potato salads.  Mom and I wanted to create a WFPB nut-free (not rely on cashew cream mayo) version that tasted amazing!

However, if cashew cream mayo is your thing (which we LOVE it too), you can easily incorporate the cashew mayo instead of the tahini.

After creating quite a few kitchen tests, we landed on one that we think is awesomely delicious, and we hope you will think so too.

Potato Salads

My dad considers himself a potato salad connoisseur. He LOVES potato salad! He is always begging me and Mom to make some for him.

When we told him that we were going to make a Buffalo potato salad, well let’s just say, he wasn’t all that happy about it. LOL He just couldn’t wrap his head around how it was suppose to come together.

Our first few kitchen tests were less than stellar, way too heavy on the buffalo sauce and the potatoes were old school, you know that kind of “over mixed” sort of texture where everything really sticks together in a lump.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Sweet Spot

We finally landed on a nice balance of hot sauce to potato ratio, plus we found that keeping the integrity of the cooked potatoes played a role. We used red skinned potatoes, kept the skins on, and really monitored the boiling of the potatoes.

We simmered the potatoes on a low boil so the skins stayed intact. We also pulled them off the stove just when they became fork tender and ran them under cold water to stop the cooking and then handled them carefully during the mixing process.

The end result was stellar in my humble opinion.  I’ll let Mom tell you more!

Hi! Robin here.

MMmMmmM Buffalo Potato Salad, I wish I had some right now.  Although we made this potato salad months ago, I remember its deliciousness like it was yesterday.

I loved the texture of this salad, the crunchy celery and red onion contrasted the tender potatoes and chickpeas perfectly, all smothered in this beautiful, rich and creamy Buffalo sauce.

I could have eaten the whole dish. TP109 went crazy for it. He said it was pure Buffalo perfection. Big score from him, especially since he wasn’t a fan of the earlier kitchen tests!

We hope you give this deliciousness a try! We just know you are going to love it!

If you try these tasty taters, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Products Used:

• Medium stock pot for boiling the potatoes
• Box grater (or vegetable razor)

Vegan Buffalo Potato Salad

• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 15 Minutes
• Total Time: 40 Minutes (10 Minutes cool down for potatoes)
• Yield: 4-5 Servings 1x
• Category: Salads
• Method: Stovetop
• Cuisine: American

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Description

Nothing more magical sounding than the words “potato” and “salad” together. Two of our favorites coming together in this must try dish. Kick up your potato salad game with this creamy, delicious Vegan Buffalo Potato Salad featuring a deliciously bold dressing. This aint your grandma’s potato salad, get ready for a spicy twist, it is sure to be the talk of the town.  Perfect for picnics, potlucks, tailgates, and so much more, everyone will be standing in line to get some of this tastiness!

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.

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Ingredients

Scale 1x2x3x

• 2 lbs. red skinned potatoes, unpeeled, cubed *
• ¾ to 1 cup celery, diced
• ½ cup red onion, fine dice
• ½ cup grated carrot *
• 1 – [ 15.5 oz. ] can chickpeas, drained and rinsed

Buffalo Sauce Ingredients:

• ¼ cup hot sauce *
• 2 Tablespoons tahini *
• 2 Tablespoons + 2 teaspoons unsweetened plain plant yogurt *
• 1 Tablespoon apple cider vinegar
• ¾ teaspoon garlic powder
• ¾ teaspoon onion powder
• 2 Tablespoons nutritional yeast
• ¼ + 1/8 teaspoon celery seed (+/-)
• ¼ teaspoon dried dill weed

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Instructions

1. Cube the unpeeled red skinned potatoes, rinse them really well to remove any excess starch, then place them into a medium stock pot covered with water, sprinkle with sea salt, and place onto the stove over high heat. Bring to a boil, then immediately lower to a very low boil. You don’t want the potatoes to break up by using a fast rolling boil. Simmer just until fork tender, about 13 to 15 minutes, then immediately remove, drain, and gently rinse under cold water for approximately 3 minutes to slow/stop the cooking process as much as possible. Lay them out on a baking sheet to completely cool.
2. In the meantime, prepare the vegetables (celery, carrots, onions). Set aside.
3. Make the Buffalo Sauce by placing all the sauce ingredients into a small bowl and whisking to combine.
4. Once the cubed potatoes are completely cooled, place them into a large bowl, add the celery, carrots, onions, and chickpeas. Pour the Buffalo Sauce over the potatoes, veggies, and chickpeas, gently toss.  Taste test for flavor.  Add more seasoning, if needed. Best if served immediately at room temperature.

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Notes

*Tips:  Watch the potatoes very closely toward the end of their cooking period.  You want to catch them just when they become fork tender. If you overcook the potatoes, they fall apart. We typically select a large potato cube, remove it from the boiling water, run it under cold water and bite into it to see if it is tender enough (and discard or eat).  Repeat this method until the potatoes are just tender.  Then drain and very gently rinse the cooked potatoes under a stream of cold water until the exterior of the potatoes are cold (several minutes), then very gently shake off any excess water and allow to drain for a few minutes. The key is to handle the cooked potatoes gently, so they don’t break down. Some folks really like that mashed look for their potato salads, we did not for this recipe. We prefer a lot of dimension and texture. Then place the cooked potatoes onto a baking sheet to cool completely. Taking time to remove any lingering water that hangs onto the potatoes will ensure that your dressing will not get watered down. The same goes for draining and rinsing the chickpeas, thoroughly rinse them, but also shake off as much excess water as you can. We typically drain the rinsed beans for several minutes in a colander.

*Tahini:  The tahini should be room temperature and free flowing/runny.  If the tahini has been refrigerated, scoop out the recipe amount into a bowl and allow to come to room temperature.  Cold tahini will be clumpy, resulting in a clumpy Buffalo dressing.

*Unsweetened Plain Plant Yogurt Substitutions:  We have not tried any substitutions, but we think the following ideas might work well: Vegan Mayo, Vegan Sour Cream, Cashew Cream, or Silken Tofu.  Keep in mind that each of these have their own flavor and you may need to slightly adjust seasonings.

*Cubed Potatoes:  Cut the potatoes into 1 to 1 ½ cubes. Keep the size as uniform as possible.  Don’t cut them too small.

*Grated Carrots:  We used a vegetable julienne peeler to cut the carrots into long thin strips, then cut those strips into small pieces. We used grated carrots in previous kitchen tests, and while grated carrots work perfectly in this recipe, we really enjoyed the texture of the julienne peeled carrots. We tried diced carrots as well, they were just a tad too crunchy. We suggest using either grated or julienned carrots.  For those interested, we used a Kuhn Rikon Julienne Peeler.

*Hot Sauce:  We used Frank’s RedHot Original Hot Sauce.

* Serving: 4 to 5

* Storage:  Refrigerate, use within 5 days.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

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