This dairy-free buffalo chicken potato salad is the perfect side dish for barbecues and other summer get togethers. It’s a spicy, creamy and delicious merriment of buffalo chicken dip and potato salad. You’re welcome.
Unlike traditional buffalo chicken anything, there is zero cheese or ranch dressing in this recipe. It’s still creamy thanks to avocado oil mayonnaise and the ranch flavor is there via fresh and dried herbs. After all, ranch spices are truly what give ranch its flavor, in my opinion.
In addition to the ranch spices and mayonnaise, I kept the remaining classic buffalo chicken flavors alive with Frank’s Original hot sauce and of course, celery. But for an extra pop of flavor and color, I also added grape tomatoes.
The potato part of this recipe got a little twist too. Instead of regular potato (though I am a fan of those), I opted for white sweet potato (also called Hannah sweet potato). If you didn’t already know, I am a huge white sweet potato lover. They’re not as sweet as regular sweet potatoes and have a creamy, yet crumbly texture. But, regular potatoes would be great in this recipe as well.
I hope you love this dish! It’s:
- a perfect blend of zesty and creamy
- super fresh
- a delish spin on a couple classic recipes
- so flavorful
- easy to make
- summery comfort food
Cheers and enjoy!
Spicy, creamy and fresh, this dairy-free buffalo chicken potato salad is the perfect side dish for any summer get together. It's made with white sweet potato and is an elevated twist on traditional potato salad.
- 4 heaping cups white sweet potato, peeled and diced
- 2 cups cooked and shredded boneless skinless chicken breast
- 1/2 cup avocado oil mayonnaise
- 1/4 cup Frank's Original hot sauce, or other hot sauce of choice
- 1 Tbsp + 1 tsp dried parsley
- 1 tsp dried chives
- 1 tsp dried onion
- 1 tsp graulated onion or onion powder
- 1 tsp granulated garlic or garlic powder
- 3/4 tsp dried dill
- 1 tsp sea salt, or to taste
- Black pepper, to taste
- 3 green onions, chopped
- 1 large stalk celery, chopped
- 1 cup grape or cherry tomatoes, sliced in half
- 1/4 cup fresh Italian parsley, roughly chopped
- Fresh chives, chopped, for garnish
Place white sweet potato cubes in a medium sauce pan with enough water to cover. Add a bit of sea salt to the water. Bring to a boil and then reduce heat to medium-low and simmer until potatoes are just tender, about 6-7 minutes. Once done, drain in a colander and set aside to cool a bit.
In a small mixing bowl, whisk together the avocado oil mayonnaise, hot sauce, dried parsley, dried chives, dried onion, granulated onion, graulated garlic, dried dill, sea salt and black pepper. In a separate large bowl, mix together the shredded chicken, green onions, celery, cherry tomatoes, and fresh parsley. Then, mix in the slightly cooled white sweet potatoes.
Pour dressing over chicken and potato mixture. Stir well to coat. Taste and adjust seasonings as desired (also, if you want it creamier, add a bit more mayo and if you want it spicier, add a bit more hot sauce). Chill in refrigerator for at least a few hours. Just before serving, garnish with fresh chives.
To make this recipe vegetarian, sub more sweet potato for the chicken or use lightly steamed cauliflower.