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
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.