| | Directions | 1. Bring potatoes to boil in lightly salted water in large saucepot. Reduce heat and simmer 10 minutes or until fork-tender. Drain well. Cool slightly.
2. Mix mayonnaise, vinegar, celery seed, garlic powder, salt and pepper in large bowl until well blended. Add potatoes, chicken and celery; toss gently to coat.
3. Serve immediately or refrigerate until ready to serve. Sprinkle with cheese before serving. |
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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 10
|  | | Ingredients | | - | | 2 pounds small red potatoes, quartered |
| - | | 1/2 cup mayonnaise |
| - | | 2 tablespoons cider vinegar |
| - | | 1/2 teaspoon McCormick® Celery Seed |
| - | | 1/2 teaspoon McCormick® Garlic Powder |
| - | | 1/2 teaspoon salt |
| - | | teaspoon McCormick® Red Pepper, Ground |
| - | | 2 cups cubed cooked chicken |
| - | | 1 cup chopped celery |
| - | | 1/4 cup crumbled blue cheese |
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| | Nutrition (per serving) | Calories: 203 Calories
Fat: 11 Grams
Protein: 11 Grams
Cholesterol: 30 Milligrams
Carbohydrates: 15 Grams
Sodium: 273 Milligrams
Fiber: 2 Grams
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