Once summer hits, we’re all about the simple pleasures in life: extended daylight, some live music perhaps, definitely all the backyard BBQs. But the traditional potato salad, humble as is it, could kick things up a notch TBH. And one way we’re digging right now is the addition of buffalo chicken.
To make it, chop up cooked Perdue Short Cuts Carved Chicken Breast, Original Roasted into cubes, and do the same for cooked potatoes. Dice celery and red onion. In a large bowl, toss everything together.
Make the dressing by whisking together mayo, buttermilk, buffalo sauce, whole mustard seed and fresh parsley. Pour the dressing over the salad and toss everything together. Season the salad with salt and pepper to taste and garnish with crumbled blue cheese and a drizzle of buffalo sauce.
