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Buffalo Two-Potato Salad

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  • 2 1/2 lbs. potatoes (Yukon gold and/or red potatoes), cut into bite-size pieces
  • 1 cup Hellmann's® or Best Foods® Real Mayonnaise
  • 1/4 cup cayenne pepper sauce
  • 1 cup sliced celery
  • 3 hard-cooked eggs, chopped
  • 1/2 cup crumbled blue cheese
  • 1/2 cup sliced red onion
  • 4 strips crisp-cooked and crumbled bacon, optional

Nutritional information

 

Amount per serving

Calories370
Calories from Fat230
Total Fat26g
Saturated Fat6g
Trans Fat0g
Cholesterol90mg
Sodium620mg
Total Carbs27g
Dietary Fiber3g
Sugars2g
Protein9g
Calcium8%
Iron8%
Vitamin C60%
Vitamin A4%
  • 1 Cover potatoes with water in 4-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 Combine remaining ingredients except potatoes and bacon in large bowl. Gently toss in potatoes. Serve chilled or at room temperature. Just before serving, sprinkle with bacon.