Buffalo Chicken Potato Salad Recipe

Buffalo Chicken Potato Salad Recipe
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Ingredients
  1. Serves: 10
  2. 2 pounds small red potatoes, quartered
  3. 1/2 cup mayonnaise
  4. 2 tablespoons cider vinegar
  5. 1/2 teaspoon McCormick® Celery Seed
  6. 1/2 teaspoon McCormick® Garlic Powder
  7. 1/2 teaspoon salt
  8. 1/4 to 1/2 teaspoon McCormick® Red Pepper, Ground
  9. 2 cups cubed cooked chicken
  10. 1 cup chopped celery
  11. 1/4 cup crumbled blue cheese
Instructions
  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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