Buffalo Chicken & Potato Salad Serves: 6
Prep Time: 15 min
Cook Time: 10 min

Nutritional Information

Serving Size 1 serving
Amount per Serving
Calories 320
Calories from Fat 150
Total Fat 17 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 75 mg
Sodium 390 mg
Total Carbs 14 g
Dietary Fiber 2 g
Sugars 2 g
Protein 26 g
Vitamin A 2 %
Vitamin C 20 %
Calcium 4 %
Iron 8 %

Buffalo Chicken & Potato Salad

Ingredients

  • 1 lb. red potatoes, cut into bite-size pieces
  • 1 lb. cooked chicken, cut into bite-size pieces (about 3 cups)
  • 1 cup peeled and chopped cucumber
  • 1/2 cup Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise
  • 1/2 cup chopped red onion
  • 1/2 cup chopped celery
  • 2 Tbsp. cayenne pepper sauce
  • 2 Tbsp. crumbled blue cheese

Directions

  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.
  • TIP: Also terrific with FRANKS® REDHOT® Buffalo Wings Sauce.
  • Cost per recipe*: $12.65. Cost per serving*: $2.11 *Based on average retail prices at national supermarkets.

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