Buffalo Chicken Potato Salad

Name: Buffalo Chicken Potato Salad
Prep time: 15 min
Cook time: 20 min
Yield: 10
Cuisine: NorthEast,
Ingredients: 2 pounds small red potatoes quartered; 1/2 cup mayonnaise; 2 tbsps cider vinegar; 1/2 tsp McCormick® Celery Seed; 1/2 tsp McCormick® Garlic Powder; 1/2 tsp salt; 1/4 to 1/2 teaspoon McCormick® Red Pepper, Ground; 2 cups cubed cooked chicken; 1 cup chopped celery; 1/4 cup crumbled blue cheese

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.

15m

PREP TIME

20m

COOK TIME

203

CALORIES

10

INGREDIENTS

Servings: 10

Ingredients

2 pounds small red potatoes, quartered
1/2 cup mayonnaise
2 tablespoons cider vinegar
1/2 teaspoon McCormick® Whole Celery Seed
1/2 teaspoon McCormick® Garlic Powder
1/2 teaspoon salt
1/4 to 1/2 teaspoon McCormick® Ground Cayenne Red Pepper
2 cups cubed cooked chicken
1 cup chopped celery
1/4 cup crumbled blue cheese

KEY PRODUCTS

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.