Buffalo Chicken & Potato Salad Recipe
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.
Calories
320 (1 serving)
Calories from Fat
150 (1 serving)
Total Fat
17g (1 serving)
Saturated Fat
3g (1 serving)
Cholesterol
75mg (1 serving)
Sodium
390mg (1 serving)
Total Carbs
14g (1 serving)
Dietary Fiber
2g (1 serving)
Sugars
2g (1 serving)
Protein
26g (1 serving)
Calcium
4% (1 serving)
Iron
8% (1 serving)
Vitamin C
20% (1 serving)
Vitamin A
2% (1 serving)
- 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 Dressing
- 1/2 cup chopped red onion
- 1/2 cup chopped celery
- 2 tbsp. cayenne pepper sauce
- 2 tbsp. crumbled blue cheese
Directions
Print1. 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.
