Buffalo Chicken and Potato Salad

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:

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.