With Father's Day coming up, this take on two man pleasing classics includes all the great flavor, but with a healthier calorie count!
2 - 2½ lbs small red potatoes
½ red onion, diced
Zest from one lemon
2 Tbsp. Extra Virgin Olive Oil
¼ cup buffalo wing sauce (Frank's preferred)
2 stalks celery, washed & chopped
½ cup blue cheese crumbles
¼ cup chopped fresh parsley,
or 2 Tbsp. dried parsley flakes
Salt to Taste
Wash potatoes and put in a large stockpot. Cover with water and bring to a boil. Cook until a knife or fork easily pierces the potato (approx 30 minutes). Strain and put in the fridge until potatoes are cool.
Meanwhile, combine olive oil, lemon zest and olive oil in a frypan over medium low heat. Cook until onion is translucent (5-10 minutes). Let cool.
Once potatoes are cool, slice into bite sized pieces, and add to a large mixing bowl. Add onions/oil/lemon mixture, celery, Buffalo wing sauce, parsley, 1/2 of the blue cheese, and salt. Mix well.
Before serving, sprinkle blue cheese crumbles on top as a garnish.