Buffalo Chicken Potato Salad

Buffalo Chicken Potato Salad



2 pounds small red potatoes, quartered
1/2 cup mayonnaise
2 tablespoons cider vinegar
1/2 teaspoon celery seed
1/2 teaspoon garlic powder

1/2 teaspoon salt
1/4 to 1/2 teaspoon 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, 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 Equal Servings

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Buffalo Chicken Potato Salad
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