Holy cow, this is a unique potato salad recipe. Like Crystal says, It is a cross between Buffalo chicken wings and loaded baked potatoes. Super creamy, it has a great kick from the wing sauce. We loved all the extra toppings. Red pepper adds a pop of sweetness. Onions give the potato salad a savory flavor. Bacon adds a touch of smokiness. There are tons of fantastic flavors in this potato salad. A must make for a tailgate but would be delicious at a cookout too. This zesty potato salad is a combination of loaded baked potatoes and Buffalo chicken wings, all in potato salad form. It can be served warm or cold!
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Chicken Salads Yield: 6 Servings
Ingredients :
- 2 1/2 pound(s) red potatoes, small
- 1 large celery stalk with leaves, chopped
- 1/2 cup(s) green onion tops, thinly sliced
- 1 medium red bell pepper, diced
- 3/4 cup(s) diced rotisserie chicken
- 2/3 cup(s) mayonnaise
- 1/4 cup(s) sour cream
- 6 tablespoon(s) Buffalo wing sauce
- 2 tablespoon(s) white vinegar
- 1/4 cup(s) crumbled blue cheese
- 1/4 cup(s) sliced blue cheese stuffed green olives
- 1/4 cup(s) shredded cheddar cheese
- 5 slice(s) cooked and crumbled bacon
Intructions :
- Preheat the oven to 400 degrees F. Scrub potatoes and pierce with a fork. Bake potatoes for 30 minutes or until tender. Dice potatoes and let cool slightly
- In a large bowl, place the celery, 1/4 cup green onions, bell pepper, and chicken. Add the cooled potatoes
- In a medium bowl stir together the mayonnaise, sour cream, wing sauce, vinegar, and blue cheese
- Pour over vegetables. Add olives and toss to combine. Sprinkle with remaining green onions, cheddar cheese, and bacon.
Rated 5/5 based on 95 Reviews
Keyword : buffalo chicken-baked potato-salad-American