A bowl of buffalo chicken potato salad with tender potato chunks, shredded buffalo chicken, celery, and a creamy dressing on a rustic wooden table. Garnished with crumbled blue cheese, chopped green onions, and a drizzle of buffalo sauce, with a serving spoon lifting a portion to showcase the spicy texture. A cozy napkin and wooden plate enhance the warm, inviting atmosphere.

Buffalo Chicken Potato Salad

Portions:6
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Ingrediënten

FOR THE POTATO SALAD

  • 1 9- oz. bag Perdue Short Cuts Carved Chicken Breast Original Roasted, cut into chunks
  • 2 lb. baby red potatoes cooked and quartered
  • ⅓ c. chopped red onion finely diced
  • ⅓ c. chopped celery finely diced

FOR THE DRESSING

  • ⅔ c. mayonnaise
  • ¼ c. buttermilk
  • ⅓ c. buffalo or hot sauce plus more for drizzling
  • 2 tsp. whole yellow mustard seed
  • 1 tbsp. fresh parsley chopped
  • kosher salt
  • Freshly ground black pepper
  • ⅓ c. blue cheese crumbled

Instructies

  • ake Perdue Short Cuts Carved Chicken Breast, Original Roasted from the bag and cut the carved chicken pieces into chunks.
  • In a large bowl, toss together potatoes, chicken chunks, onion, and celery.
  • Make the dressing: In a bowl, combine mayonnaise, buttermilk, hot sauce, mustard seeds and parsley and whisk together.
  • Pour the dressing over the salad and stir well to coat.
  • Add salt and pepper to taste (if desired).
  • Garnish with crumbled blue cheese, drizzle with more buffalo/hot sauce, and serve.
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Recipe Category Chicken / Salad
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