taste of today

Buffalo Chicken and Potato Salad

NBC Universal, Inc.

Chef Chris Prosperi shares his favorite recipe for buffalo chicken and potato salad.


  • 2 pounds of Yukon Gold potatoes, cooked, cooled and chopped
  • 1/2 cup of bacon, cooked and crumbled
  • 2 cups of celery, chopped
  • 1 cup of red onion, thinly sliced
  • 4 boneless, skinless chicken thighs, cooked and chopped
  • 3 cloves of garlic, chopped
  • 1/4 cup of blue cheese, chopped
  • 1/2 cup of scallions, chopped
  • 1/2 cup of sour cream
  • 1/2 cup of Frank's hot sauce
  • 1/2 cup of olive oil
  • 1 cup of cider vinegar


Place the potatoes, bacon, celery, onion, cooked chicken, garlic, blue cheese and scallions in a large bowl and mix well.

Add the sour cream, hot sauce, olive oil and cider vinegar to dress.

Fully incorporate then serve.

This recipe makes about two quarts.

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