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
Preparation
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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)
