Grilled Buffalo Chicken & Veggie Salad
This tangy potato salad pairs well with our Grilled Buffalo Chicken but would be a natural with steak too. Cut 1 lb red-skinned potatoes into 1/2-inch pieces and cook in lightly salted water 15 minutes, until tender; drain and place in serving bowl. Stir in 1 cup diced celery, 3 tbsp each reduced-fat mayo and reduced-fat sour cream, 1/4 cup crumbled blue cheese and 1/8 tsp each salt and pepper. Refrigerate until ready to serve.