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.
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.