Chef Chris Prosperi shares his favorite recipe for buffalo chicken and potato salad.
Ingredients:
- 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
Instructions:
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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.
