Buffalo Chicken and Potato Salad

Buffalo Chicken and Potato Salad

This recipe makes 3 quarts


  • 3 pounds Yukon Gold potatoes – cooked and chopped
  • 4 boneless-skinless chicken thighs – cooked and chopped
  • 1/2 cup cook bacon crumbled
  • 2 cups celery chopped
  • 1 cup thinly sliced red onion
  • 3 cloves garlic chopped
  • ½ cup chopped scallions
  • 1 cup cider vinegar
  • ½ cup olive oil
  • ½ cup Frank’s hot sauce
  • ½ cup sour cream
  • ¼ cup crumbled blue cheese


  • Place the chopped, cooked potatoes, cooked chicken thighs, bacon, celery, onion, garlic, and scallions in a large bowl and mix well to combine.
  • Add the cider vinegar, olive oil, hot sauce, sour cream and blue cheese. Taste and adjust seasoning with salt if needed. Place in a serving bowl.
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