BUFFALO

POTATO

SALAD

NUTRITION INFORMATION

180 Calories

28g Carbs

6g Fat

5g Protein

4g Sugar

1 carb & 1/2 fat serving

INGREDIENT LIST

Serves 2

 

10 baby blonde potatoes, skin on, cooked

6 TBS green onion

1 jalapeño

1/2 tsp garlic powder

Pinch of pepper

1/4 cup cashews

2 TBS Frank's Buffalo sauce

2 TBS water

INSTRUCTIONS

  • Start by making baby potatoes. You can either roast, boil or microwave them for about 6-8 minutes. They need to be soft enough to cut, but not to soft to where they mash.

  • While potatoes are cooking, diced green onion and jalapeño. For less spicy, remove seeds of pepper.

  • For the sauce, in a food processor or blender, grind cashews, buffalo sauce, pepper, and water until mixture is smooth. There may still be tiny bits of cashew, but it adds good texture to the end product.

  • Once potatoes are done cooking and cooled, cut each one in fourths with skin still on.

  • Add chopped green onion, jalapeño, garlic powder, more pepper and sauce.

  • Mix all together thoroughly.

  • Keep in refrigerator to cool, then serve and enjoy!

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