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Dairy-Free Buffalo Chicken Potato Salad

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.

Course Salad, Side Dish
Cuisine Dairy-free, Gluten-free, Grain-free
Keyword buffalo chicken, potatao salad, sweet potato salad
Prep Time 15 minutes
Cook Time 7 minutes
Servings 7

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

  3. 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.

Recipe Notes

To make this recipe vegetarian, sub more sweet potato for the chicken or use lightly steamed cauliflower.