loaded buffalo chicken baked potato salad

Name: Loaded Buffalo Chicken Baked Potato Salad
Prep time: 25 min
Cook time: 30 min
Yield: 10
Cuisine: American
Ingredients: 2 1/2 pound(s) red potatoes, small; 1 large celery stalk with leaves, chopped; 1/2 cup(s) green onion tops, thinly sliced; 1 medium red bell pepper, diced; 3/4 cup(s) diced rotisserie chicken; 2/3 cup(s) mayonnaise; 1/4 cup(s) sour cream; 6 tablespoon(s) Buffalo wing sauce; 2 tablespoon(s) white vinegar; 1/4 cup(s) crumbled blue cheese; 1/4 cup(s) sliced blue cheese stuffed green olives; 1/4 cup(s) shredded cheddar cheese; 5 slice(s) cooked and crumbled bacon

(2 RATINGS)

530 Pinches 6 Photos

Crystal Schlueter

Babbitt, MN

Updated on Mar 13, 2021

This zesty potato salad is a combination of loaded baked potatoes and Buffalo chicken wings, all in potato salad form. It can be served warm or cold!

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Loaded Buffalo Chicken Baked Potato Salad in a bowl.

Blue Ribbon Recipe

Holy cow, this is a unique potato salad recipe. Like Crystal says, it's a cross between Buffalo chicken wings and loaded baked potatoes. Super creamy, it has a great kick from the wing sauce. We loved all the extra toppings. Red pepper adds a pop of sweetness. Onions give the potato salad a savory flavor. Bacon adds a touch of smokiness. There are tons of fantastic flavors in this potato salad. A must make for a tailgate but would be delicious at a cookout too.

— The Test Kitchen

prep time 25 Min

cook time 30 Min

method Bake

yield 10 serving(s)

Ingredients

2 1/2 pounds red potatoes, small
1 large celery stalk with leaves, chopped
1/2 cup green onion tops, thinly sliced
1 medium red bell pepper, diced
3/4 cup diced rotisserie chicken
2/3 cup mayonnaise
1/4 cup sour cream
6 tablespoons Buffalo wing sauce
2 tablespoons white vinegar
1/4 cup crumbled blue cheese
1/4 cup sliced blue cheese stuffed green olives
1/4 cup shredded cheddar cheese
5 slices cooked and crumbled bacon

How To Make loaded buffalo chicken baked potato salad

Step 1

Preheat the oven to 400 degrees F. Scrub potatoes and pierce with a fork. Bake potatoes for 30 minutes or until tender. Dice potatoes and let cool slightly.

Step 2

In a large bowl, place the celery, 1/4 cup green onions, bell pepper, and chicken. Add the cooled potatoes.
Step 3

In a medium bowl stir together the mayonnaise, sour cream, wing sauce, vinegar, and blue cheese.
Step 4

Pour over vegetables. Add olives and toss to combine. Sprinkle with remaining green onions, cheddar cheese, and bacon.
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