Buffalo Chicken Potato Salad
Tender chicken, baby red potatoes, celery and onion, dressed in spicy mayo, topped with blue cheese crumbles.
Ingredients
- 3 lbs. baby red potatoes washed and quartered
- 1 c. mayonnaise
- 1/4 c. Franks Red Hot Sauce plus more for drizzling
- 3 stalks celery chopped
- 1/2 med. sweet onion chopped
- 2 c. cook & cubed chicken breast or rotisserie chicken
- Salt and pepper to taste
- 1/4 c. blue cheese crumbles
Instructions
- In a large pot, bring potatoes to boil in lightly salted water. Reduce heat and simmer about 8-10 minutes or until fork-tender. Drain well and cool slightly.
- In a large bowl, whisk together mayonnaise and 1/4 cup hot sauce. Add the cooked potatoes, celery, onion and chicken; gently toss to coat. Season with salt and pepper.
- Serve immediately or refrigerate until ready to serve. Sprinkle with blue cheese crumbles and drizzle with more Frank's hot sauce before serving.
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