Buffalo Chicken & Potato Salad Recipe

Buffalo Chicken & Potato Salad Recipe

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Whip up our delicious Buffalo Chicken and Potato Salad for your next game-day spread. Made with Hellmann’s Canola Oil Cholesterol Free Mayonnaise and crumbled blue cheese, this buffalo chicken potato salad is a real party pleaser.
  • 6 People


  • 15 Mins

    Prep Time

  • 10 Mins

    Cooking Time

  • 25 Mins

    Ready In

  • 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

  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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