Creamy Buffalo Chicken & Potato SaladBest Foods
1 pound red potato (cut into bite-size pieces)
1/2 cup Hellmann's® or Best Foods® Spicy Buffalo with Frank's® RedHot® Flavored Reduced Fat Mayonnaise
1/2 cup red onion (chopped)
1/2 cup chopped celery
1 pound cut up cooked chicken (about 3 cups)
1 cup cucumber (peeled and chopped)
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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. Serve chilled or at room temperature and, if desired, on a bed of lettuce, garnished with celery leaves.