BUFFALO BACON POTATO SALAD
Servings: 8 servings
Prep Time: 15
Cook Time: 10
2-1/2 lbs. potatoes (such as Yukon gold and red potatoes), peeled, cut into bite-size pieces
1 cup Hellmann's® or Best Foods® Real Mayonnaise
1/4 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce
1 cup sliced celery
3 hard-cooked eggs, chopped
1/2 cup crumbled blue cheese
1/2 cup sliced red onion
4 slices bacon, crisp-cooked and crumbledDIRECTIONS:
Cover potatoes with water in 4-quart saucepan. Bring to a boil over high heat. Reduce heat to medium-low and cook until potatoes are tender, about 10 minutes. Drain and cool slightly.
Combine remaining ingredients, except bacon, in a large bowl. Add potatoes and toss gently. Serve chilled or at room temperature. Before serving add bacon.