Makes: 12 servings
2 1/2 lbs. potatoes, (such as Yukon gold or red potatoes), cut into bite-size pieces
1/3 cup FRANK'S RedHot® Original Cayenne Pepper Sauce
1 cup sliced celery
3 hard-cooked eggs, chopped
3/4 cup mayonnaise
1/2 cup sliced red onion
1/4 cup crumbled blue cheese
4 slices bacon, crisply cooked and crumbled
<p>COVER potatoes with water in 4-quart saucepan. Bring to boil over high heat. Reduce heat to medium-low and cook until potatoes are tender, about 10 minutes. Drain and cool slightly.</p><p>TOSS hot potatoes with RedHot Sauce in large bowl. Cool completely. Add celery, eggs, mayonnaise, onion and blue cheese; toss gently to coat. Sprinkle with bacon. Serve at room temperature. Or, cover and refrigerate until ready to serve. Top with additional blue cheese and RedHot Sauce, if desired.</p>
Some like it hot – their potato salad, that is. Start with classic ingredients like potatoes, mayo and egg, and spice it up with Frank’s RedHot® Sauce. Crispy, crumbled bacon, creamy blue cheese and a final drizzle of Frank’s takes it over the top!
COVER potatoes with water in 4-quart saucepan. Bring to boil over high heat. Reduce heat to medium-low and cook until potatoes are tender, about 10 minutes. Drain and cool slightly.
TOSS hot potatoes with RedHot Sauce in large bowl. Cool completely. Add celery, eggs, mayonnaise, onion and blue cheese; toss gently to coat. Sprinkle with bacon. Serve at room temperature. Or, cover and refrigerate until ready to serve. Top with additional blue cheese and RedHot Sauce, if desired.
Net Wt.: ????
| Nutrition Facts |
|---|
| Serving Size: ??? Makes: |
| Amount Per Serving | % DV* |
|---|---|
| Energy 205.00 | ?? % |
| Protein 5.00g | ?? % |
| Fat 13.00g | ?? % |
| Carbohydrate 17.00g | ?? % |
| Saturated Fat 3.00g | ?? % |
| Cholesterol 57.00mg | ?? % |
| Sodium 447.00mg | ?? % |
| Dietary Fiber 2.00g | ?? % |
| * Percent Daily Values (DV) are based on 2,000 calorie diet. | |
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