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Buffalo Bacon Potato Salad logo

Makes: 12 servings
Prep Time: 15 min
Cook Time: 10 min

Ingredients:

  • 2 1/2 lbs. potatoes, (such as Yukon gold or red potatoes), cut into bite-size pieces
  • 1/3 cup FRANK'S RedHot® Original Cayenne Pepper Sauce
  • 1 cup sliced celery
  • 3 hard-cooked eggs, chopped
  • 3/4 cup mayonnaise
  • 1/2 cup sliced red onion
  • 1/4 cup crumbled blue cheese
  • 4 slices bacon, crisply cooked and crumbled

Directions:

COVER potatoes with water in 4-quart saucepan. Bring to boil over high heat. Reduce heat to medium-low and cook until potatoes are tender, about 10 minutes. Drain and cool slightly.

TOSS hot potatoes with RedHot Sauce in large bowl. Cool completely. Add celery, eggs, mayonnaise, onion and blue cheese; toss gently to coat. Sprinkle with bacon. Serve at room temperature. Or, cover and refrigerate until ready to serve. Top with additional blue cheese and RedHot Sauce, if desired.

1

Buffalo Bacon Potato Salad logo

Makes: 12 servings
Prep Time: 15 min
Cook Time: 10 min

Ingredients:

  • 2 1/2 lbs. potatoes, (such as Yukon gold or red potatoes), cut into bite-size pieces
  • 1/3 cup FRANK'S RedHot® Original Cayenne Pepper Sauce
  • 1 cup sliced celery
  • 3 hard-cooked eggs, chopped
  • 3/4 cup mayonnaise
  • 1/2 cup sliced red onion
  • 1/4 cup crumbled blue cheese
  • 4 slices bacon, crisply cooked and crumbled

Directions:

COVER potatoes with water in 4-quart saucepan. Bring to boil over high heat. Reduce heat to medium-low and cook until potatoes are tender, about 10 minutes. Drain and cool slightly.

TOSS hot potatoes with RedHot Sauce in large bowl. Cool completely. Add celery, eggs, mayonnaise, onion and blue cheese; toss gently to coat. Sprinkle with bacon. Serve at room temperature. Or, cover and refrigerate until ready to serve. Top with additional blue cheese and RedHot Sauce, if desired.

2

Buffalo Bacon Potato Salad logo

Makes: 12 servings
Prep Time: 15 min
Cook Time: 10 min

Ingredients:

  • 2 1/2 lbs. potatoes, (such as Yukon gold or red potatoes), cut into bite-size pieces
  • 1/3 cup FRANK'S RedHot® Original Cayenne Pepper Sauce
  • 1 cup sliced celery
  • 3 hard-cooked eggs, chopped
  • 3/4 cup mayonnaise
  • 1/2 cup sliced red onion
  • 1/4 cup crumbled blue cheese
  • 4 slices bacon, crisply cooked and crumbled

Directions:

COVER potatoes with water in 4-quart saucepan. Bring to boil over high heat. Reduce heat to medium-low and cook until potatoes are tender, about 10 minutes. Drain and cool slightly.

TOSS hot potatoes with RedHot Sauce in large bowl. Cool completely. Add celery, eggs, mayonnaise, onion and blue cheese; toss gently to coat. Sprinkle with bacon. Serve at room temperature. Or, cover and refrigerate until ready to serve. Top with additional blue cheese and RedHot Sauce, if desired.

Copyright 2019 The French's Food Company LLC. All Rights Reserved. 3

Copyright 2019 The French's Food Company LLC. All Rights Reserved.

Print Sizes:

large 8.5 x 11"
medium 6 x 4"
small 5 x 3"
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