Buffalo Chicken & Potato SaladBest Foods
1 pound red potato (cut into bite-size pieces)
1/2 cup Hellmann's® or Best Foods® Mayonnaise
1/2 cup red onion (chopped)
1/2 cup chopped celery
2 1/2 tablespoons franks
1 pound cooked chicken (cut into bite-size pieces, about 3 cups)
1 cup cucumber (peeled and chopped)
2 tablespoons crumbled blue cheese
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1Cover potatoes with water in 3-quart saucepan. Bring to a boil over high heat. Reduce heat to medium-low and cook until potatoes are tender, about 10 minutes. Drain and cool slightly.
2Toss potatoes with remaining ingredients in serving bowl. Sprinkle with blue cheese. Serve chilled or at room temperature and, if desired, on a bed of lettuce, garnished with celery leaves.