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This super side marries creamy potato salad with the mild heat of Buffalo wings - complete with the trimmings - celery and blue cheese. Photo credit: Maggy Keet from Three Many Cooks.
2 pounds small red potatoes, quartered
1/2 cup mayonnaise
2 tablespoons cider vinegar
1/2 teaspoon McCormick® Celery Seed
1/2 teaspoon McCormick® Garlic Powder
1/2 teaspoon salt
1/4 to 1/2 teaspoon McCormick® Red Pepper, Ground
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.
(Amount per serving)