What screams summer more than potato salad? Buffalo Ranch Potato Salad, obviously! This is officially my favorite potato salad. EVER. In all of existence. Tender potatoes, crisp celery, onion and green onions are tossed in a flavorful creamy buffalo ranch dressing. This easy potato salad recipe is even tastier when made ahead of time. So perfect dish for bringing to parties and potlucks!
I realized right after I made this recipe and took pictures of it, that crispy bacon on top would have been a delicious addition, so feel free to add some if you’d like! This is also a great dish to make in advance, as I think it tastes even better the next day!
With summer right around the corner, this Buffalo Ranch Potato Salad is the perfect dish to bring to a barbecue or party with friends and family! Or you can be like my husband and just eat the whole batch to yourself…while standing right over the kitchen counter, haha. Who can blame him, it’s SOOO GOOD!
Questions & Answers About My Buffalo Ranch Potato Salad:
Can I make this sauce without an immersion blender:
Absolutely, but you’ll need to adjust the recipe a bit, and your egg/lemon juice will need to be at room temp to start.
Here’s how to make my Buffalo Ranch Dressing in your regular blender:
- Simply place the room temp egg, mustard powder, lemon juice and sea salt into your blender.
- Turn your blender on to high speed and SLOWLYYYY start drizzling in the oil. This will take a few minutes, and as the oil is combined, the mixture will begin to emulsify. From there, simply mix in the remaining herbs and hot sauce.
I personally much prefer making this with my immersion blender (this is the one that I own, and it’s really inexpensive!), as it’s pretty much fool-proof and SO EASY, but if a blender is what ya got, than have at it!
Can you really eat raw eggs?!:
Like myself, I’m guessing that most of you grew up believing that all raw eggs are a recipe for food poisoning, yeah? It wasn’t until I changed my diet and started making my own healthy mayo, that I realized two things: 1. Quality is HUGE here & 2. Acid helps to kill bacteria.
First up, I only ever use pasture-raised, which come from healthy chickens that are free to roam (very different from “cage-free”) and eat their natural diet of bugs and grass. You’ll find pasture-raised chickens from just about anywhere these days – Costco & Target usually has them too!
Second, the acid (in this case, lemon juice) helps to kill any bacteria in eggs. This is why homemade mayo recipes contain some sort of acid. You can always sub out the lemon juice for something like apple cider vinegar – just know that it might change the taste a bit. Here’s an article that talks more about this.
How to make this egg-free:
Many of my lovely readers have asked how to make this recipe egg-free do to allergies, etc, and several others have given me tips on how they’ve done this as well! Here’s a few options below just for you!
FYI, this can be the base of any of my egg-based sauces – like my super popular Jalapeño Ranch!
- EGG-FREE OPTION 1: Use 1 cup egg-free mayo
This is definitely gonna be the easiest option of them all & Chosen Foods has the best egg-free brand that I’ve found as far as ingredients goes, or you can make the egg-free mayo from my eBook, Get Sauced. Also note that since pre-made mayo typically has salt already in it, you’ll want to taste this after adding the hot sauce/herbs, and adjust the amount of salt needed accordingly.
Important Note: The next two egg-free options below take much more patience than my version of using a regular egg, but if you aren’t able to tolerate eggs, it’s worth it! The most important thing to note is how slowwwwwwly you’ve gotta drizzle in the oil, as if you add it in too quickly, the aioli won’t turn out.
- EGG-FREE OPTION 2: Use 3 tablespoons of aquafaba (the liquid from garbanzo beans)
A reader mentioned that using the liquid from garbanzo beans works to replace the egg in any aioli recipe, so I had to try it for myself! I had a few readers message me that this wasn’t working for them, and as I suspected, this recipe doesn’t work by simply adding all of the ingredients and then blending it up. Instead, you’ll need to veryyyyy slowwwwwwly drizzle the oil in.
Here’s how I made my Buffalo Ranch Potato Salad using aquafaba:
- Add the 3 tablespoons aquafaba to a tall container (such as a wide mouth mason jar or 2-cup pyrex measuring cup). Blend for a few seconds just to combine the ingredients.
- Place the immersion blender over the aquafaba and start blending. Add in the oil 1 teaspoon at a time, making sure that it’s fully incorporated until you start adding more.
- Continue slowly adding in the oil 1 teaspoon at a time until all of the oil is completely blended in. The sauce will turn thick about half-way into adding the full amount of the oil.
- Once all of the oil is completely combined, add the remaining ingredients, one at a time (adding the hot sauce last) and blend once more to fully combine. This came out slightly thinner than my traditional buffalo ranch, but it’ll still work perfectly for this recipe!
- EGG-FREE OPTION 3: Use a Flax “egg”
While I much prefer making an egg-free aioli with the aquafaba, if you don’t tolerate legumes, then using a flax “egg” works as an alternative as well.
Here’s how I made my Buffalo Ranch Potato Salad using a flax “egg”:
- In a tall container (such as a wide-mouth mason jar or 2-cup pyrex measuring cup), combine 3 tablespoons water with 1 tablespoon ground flax. Let it sit for 15 minutes to thicken. At this point it should look like a gel mixture.
- Place the immersion blender over the flax “egg” and start blending. Add in the oil 1 teaspoon at a time, making sure that it’s fully incorporated until you start adding more.
- Continue slowly adding in the oil 1 teaspoon at a time until all of the oil is completely blended in. The mixture will begin to turn white (the color of mayo) after adding several teaspoons of the oil.
- Once all of the oil is completely combined, add the remaining ingredients, one at a time (adding the hot sauce last) and blend once more to fully combine. The texture of this buffalo ranch will be slightly different, due to the flax seeds, but it’ll still work great for this recipe.
What else can I use besides mustard powder?:
Dijon mustard works great in place of the mustard powder, if that’s what you have on hand. It’ll change the taste slightly, but I love it just as much!
Can I use any other oil besides avocado?:
Totally! Just know that you want the oil to be SUPER light tasting. Something like macadamia nut oil, walnut oil or even extra light tasting olive oil will work in place of avocado oil. I don’t recommend using extra virgin avocado oil or extra virgin olive oil, as they’ll make the aioli (or any mayo-based sauce) really bitter.
How long does this stay fresh?:
As with most fresh foods, this will last up to a week in the fridge, in a sealed container.
How to “boil” the potatoes in my Instant Pot:
This is one of my new favorite kitchen hacks! To easily make the potatoes in your Instant Pot, simply follow these steps:
- Dice the potatoes into bite-sized pieces.
- Place the trivet into your Instant Pot (it’s not the end of the world if you no longer have this, it just helps to keep the potatoes out of the actual water).
- Place the potatoes onto the trivet and pour 1 cup of water into your Instant Pot.
- Seal the lid and select “manual” mode (high pressure) for 5 minutes.
- Once the Instant Pot has finished cooking, release the pressure and remove the potatoes using a large spoon.
- From there simply follow the remaining directions below!
Are potatoes “paleo”:
If you’re new to paleo and are confused about the whole “are potatoes paleo?” deal, I get it, cause I was totally confused when I first started out too. I highly recommend reading this post that I wrote all about it… and you’ll get a delicious recipe for my Philly Cheesesteak Stuffed Potatoes while you’re at it!
Now it’s time to make yourself a batch (or two!) of my Buffalo Ranch Potato Salad!
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