Potato Salad With Eggs and Buffalo Hot Sauce
Recipe type: Salad
Cuisine: vegetarian, gluten free
Serves: 2-3
  • 2 cups cooked and cooled potatoes (cut into chunks)
  • 4 eggs
  • 1 tsp buffalo hot sauce
  • ½ tsp paprika
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ tsp apple cider vinegar
  • 2 tbs mayo (I used vegenaise)
  • 2 tbs chopped fresh parsley
  1. In a small pot, boil hot water, add the eggs and turn heat down to simmer for 14 minutes.
  2. Immediately remove the eggs and put them into a bowl of ice water to cool them down.
  3. After they have cooled for 5 minutes, peel the eggs and toss them into a mixing bowl.
  4. Use a fork and knife to cut the eggs into chunk size pieces then add all of the other ingredients, adding the potatoes last.
  5. Serve or refrigerate for later.
Recipe by The Tray Chic at http://thetraychic.com/2015/07/05/potato-salad-with-eggs-and-buffalo-hot-sauce/