Buffalo Chicken Potato Salad Recipe

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This super side marries creamy potato salad with the mild heat of Buffalo wings - complete with the trimmings - celery and blue cheese.
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Servings:
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Ingredients
  • 2 pounds small red potatoes, quartered
  • 1/2 cup mayonnaise
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon McCormick® Celery Seed
  • 1/2 teaspoon McCormick® Garlic Powder
  • 1/2 teaspoon salt
  • teaspoon McCormick® Red Pepper, Ground
  • 2 cups cubed cooked chicken
  • 1 cup chopped celery
  • 1/4 cup crumbled blue cheese
Directions
PREP
15 mins
COOK
20 mins
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.
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Nutrition (per serving)
Calories: 203 Calories
Fat: 11 Grams
Protein: 11 Grams
Cholesterol: 30 Milligrams
Carbohydrates: 15 Grams
Sodium: 273 Milligrams
Fiber: 2 Grams

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