Buffalo Chicken & Potato Salad Recipe | Yummly

Buffalo Chicken & Potato Salad

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  • 1 pound red potatoes (cut into bite-size pieces)
  • 1/2 cup Hellmann's or Best Foods Real Mayonnaise
  • 1/2 cup red onion (chopped)
  • 1/2 cup chopped celery
  • 2 1/2 tablespoons franks
  • cayenne pepper sauce
  • 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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    1. Cover 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.
    2. Toss 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.
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