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Recipe: Buffalo Chicken and Potato Salad (using cooked chicken and hot sauce, Hellman's recipe)

Salads - Potato, Pasta
BUFFALO CHICKEN AND POTATO SALAD

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*
Lettuce and celery leaves (optional, for serving)

In 3-quart saucepan, cover potatoes with water. Bring to a boil over high heat. Reduce heat to medium-low and cook 10 minutes or until potatoes are tender. Drain and cool slightly.

In serving bowl, toss potatoes with remaining ingredients.

Serve chilled or at room temperature. Serve, if desired, on a bed of lettuce, garnished with celery leaves.

*Use more, if desired.

Makes 6 servings
Source: Hellmann's
MsgID: 39842
Shared by: Betsy at Recipelink.com
Board: Collection: Salads at Recipelink.com
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