Buffalo Chicken Potato Salad
Ingredients
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
Instructions
- 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.
