I love all things buffalo wings and am always looking for ways to get the flavor of buffalo wings in a healthier, different way. This Warm Potato and Broccoli Buffalo Salad is an amazing option!! Potatoes and broccoli roasted in buffalo wing sauce are tossed with a light yogurt and blue cheese crumble dressing and served warm. Delicious!!
When the Sunday Supper Movement put out the call for salads I knew I wanted to make a different salad. Lettuce and greens are fine but I like other salads too and thought a more wintery potato salad would be yummy! Thank you Sunday Supper for challenging me to create this salad and to Sue Slausser Lau at A Palatable Pasttime for hosting this event! There are links to all of the other winter salads at the end of this post, don’t miss them.
To make this Warm Potato and Broccoli Buffalo Salad toss pieces of peeled and cut potatoes (small and close to the same size roast faster) and broccoli florets (it’s winter so I used frozen but fresh would also work) with buffalo wing sauce. Roast at 425 in a shallow pan, stirring occasionally for 35-45 minutes or until potatoes are tender. While the vegetables are roasting mix up a quick dressing of low fat plain yogurt and 2 Tbsp blue cheese crumbles and a dash of pepper. When the vegetables are tender remove from oven and immediately toss with the dressing. Serve warm. The yogurt and blue cheese cuts some of the heat of the wing sauce and adds the blue cheese flavor. If you want to cut the heat more or prefer more dressing on a potato salad (I like mine with very little dressing) double the amount of yogurt and blue cheese crumbles.
- 3-4 cups potatoes (about 4), cut into small pieces
- 1-2 cups broccoli
- 1/4 cup buffalo wing sauce
- 2 Tbsp blue cheese crumbles
- 1/4 cup low fat yogurt
- dash of pepper
- Toss pieces of peeled and cut potatoes (small and close to the same size roast faster) and broccoli florets (it's winter so I used frozen but fresh would also work) with buffalo wing sauce.
- Roast at 425 in a shallow pan, stirring occasionally for 35-45 minutes or until potatoes are tender. While the vegetables are roasting mix up a quick dressing of low fat plain yogurt and 2 Tbsp blue cheese crumbles and a dash of pepper.
- When the vegetables are tender remove from oven and immediately toss with the dressing.
- Serve warm.
#SundaySupper Winter Salads
- Amish Ham Salad from Cosmopolitan Cornbread
- Arugula, Butternut & White Bean Salad with Maple Vinaigrette from Pook’s Pantry
- Arugula Salad with Maple Vinaigrette from Cooking Chat
- Beet Terrine from Jane’s Adventures in Dinner
- Blood Orange and Salmon Salad with Blood Orange Vinaigrette from La Bella Vita Cucina
- Blood Orange, Beet, and Apple Salad with Goat Cheese and Citrus Honey Vinaigrette from Renee’s Kitchen Adventures
- Blue Cheese and Pear Salad from That Skinny Chick Can Bake
- Breakfast Salad from Our Good Life
- Brussels Sprouts Salad with White Bean Dressing and Pecan Crisps from Beauty and the Beets
- Chill Chasing Matchstick Vegetable Pasta Salad from Cindy’s Recipes and Writings
- Chopped Salad with Roasted Root Vegetables and Bacon from MyGourmetConnection
- Citrus Salad from A Day in the Life on the Farm
- Cobb Salad from Palatable Pastime
- Colorful Veggie Filled Quinoa with a Ginger-Lemon Dressing from Positively Stacy
- Crunchy Beet & Arugula Salad from The Crumby Cupcake
- Escarole and Roasted Broccoli Salad with Anchovy Dressing from The Texan New Yorker
- Farro Salad with Roasted Squash, Radicchio and Lemon-Tahini Dressing from Caroline’s Cooking
- Grilled Chicken Salad from Real Food Real Deals
- Hot German Hot Noodle Salad from Seduction in the Kitchen
- Kale Salad with Lemony Tahini Dressing from My Life Cookbook
- Lemony Couscous Lentil Salad from Magnolia Days
- Low-Carb Spinach Breakfast Salad from Life Tastes Good
- Mandarin Tossed Salad from Meal Planning Magic
- Orange and Walnut Baby Spinach Salad w/ Quinoa and Citrus Vinaigrette from The Freshman Cook
- Quinoa Salad with Apples, Pecans and Dried Cranberries from The Chef Next Door
- Radicchio Pear Walnut Salad from The Bitter Side of Sweet
- Roasted Brussels Sprouts and Butternut Squash Salad with Hot Bacon Dressing from Cupcakes and Kale Chips
- Roasted Butternut Squash Pearl Couscous Salad from Mysavoryspoon
- Roasted Savoy Cabbage Slaw with Spicy Bacon Dressing from Food Lust People Love
- Roasted Squash and Cabbage Salad with Crispy Chick Peas from Monica’s Table
- Shredded Beet Salad from Wholistic Woman
- Simple Arugula, Fennel and Leek Salad with Citrus from Simply Healthy Family
- Simple Spinach Cobb Salad With Lardons from And She Cooks
- Spinach Citrus Salad with Grapefruit Vinaigrette from From Gate to Plate
- Warm Balsamic Steak Salad with Honey Mustard Dressing from Momma’s Meals
- Warm Cabbage Salad with Bacon and Goat Cheese from Nik Snacks
- Warm Cauliflower Spinach Salad with Pancetta from Taste and See
- Warm Potato and Broccoli Buffalo Salad from Sweet Mornings
- Warm Potato Salad with Arugula, Bacon and Brown Butter from Bobbi’s Kozy Kitchen
- Warm Steak Tomato and Mozzarella Salad from Family Foodie
- Wilted Lettuce Salad from Confessions of a Cooking Diva
- Winter BLT Panzanella Salad from Hardly a Goddess
- Winter Citrus and Endive Salad from An Appealing Plan
- Winter Fruit Salad from Pies and Plots
- Winter Kale and Wild Rice Salad from Moore or Less Cooking
- Winter Salad with Blood Orange Vinaigrette from Hezzi-D’s Books and Cooks
- Winter Salad with Fennel, Apple, Goat Cheese and Radishes from Delaware Girl Eats
- Winter Squash Quinoa Salad from Kitchen Gidget
Roasted Brussels Sprouts and Wild Rice Salad plus more Winter Salad Recipes #SundaySupper from Sunday Supper Movement
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