Buffalo Chicken Potato Salad

This super side marries creamy potato salad with the mild heat of Buffalo wings - complete with the trimmings - celery and blue cheese. Photo credit: Maggy Keet from Three Many Cooks.
15 min
PREP TIME
20 min
COOK TIME
203
CALORIES
10
INGREDIENTS

INGREDIENTS 10 SERVINGS

  • 2 pounds (1 kilogram) small red potatoes , quartered
  • 1/2 cup (125 milliliters) mayonnaise
  • 2 tablespoons (30 milliliters) cider vinegar
  • 1/2 teaspoon (2 milliliters) Celery Seed
  • 1/2 teaspoon (2 milliliters) Garlic Powder
  • 1/2 teaspoon (2 milliliters) Sea Salt Grinder
  • 1/4 to 1/2 teaspoon (1 to 2 milliliters) Ground Cayenne Pepper
  • 2 cups (500 milliliters) cubed cooked chicken
  • 1 cup (250 milliliters) chopped celery
  • 1/4 cup (60 milliliters) crumbled blue cheese

Preparation

  • 1 Bring potatoes to boil in lightly salted water in large saucepot. Reduce heat and simmer 10 minutes or until fork-tender. Drain well. Cool slightly.
  • 2 Mix mayonnaise, vinegar, celery seed, garlic powder, salt and pepper in large bowl until well blended. Add potatoes, chicken and celery; toss gently to coat.
  • 3 Serve immediately or refrigerate until ready to serve. Sprinkle with cheese before serving.

NUTRITION INFORMATION

(per Serving)

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