BUFFALO CHICKEN POTATO SALAD

2 pounds small red potatoes, quartered
1/2 cup mayonnaise
2 tablespoons cider vinegar
1/2 teaspoon McCormick® Celery Seed
1/2 teaspoon McCormick® Garlic Powder
1/2 teaspoon salt
1/4 to 1/2 teaspoon McCormick® Ground Red Pepper
2 cups cubed cooked chicken
1 cup chopped celery
1/4 cup crumbled blue cheese

Bring potatoes to boil in lightly salted water in large saucepot. Reduce heat and simmer 10 minutes or until fork-tender. Drain well. Cool slightly.

Mix mayonnaise, cider vinegar, celery seed, garlic powder, salt and pepper in large bowl until well blended. Add potatoes, chicken and celery; toss gently to coat.

Serve immediately or refrigerate until ready to serve. Sprinkle with cheese before serving.

Makes 10 servings

Nutritional Information Per Serving: About 203 Calories, Fat 11g, Protein 11g, Carbohydrates 15g, Cholesterol 30mg, Sodium 273mg, Fiber 2g

Source: McCormick & Company, Inc.