- 1 pound red potatoes, cut into bite-size pieces
- 1 pound cooked chicken, cut into bite-size pieces
- 1 cup peeled and chopped cucumber
- 1/2 cup Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise
- 1/2 cup chopped red onion
- 1/2 cup chopped celery
- 2 tablespoons cayenne pepper sauce
- In 3-quart saucepan, cover potatoes with water. Bring to a boil over high heat. Reduce heat to medium-low and cook 10 minutes or until potatoes are tender. Drain and cool slightly.
- In serving bowl, toss potatoes with remaining ingredients. Serve chilled or at room temperature. Serve, if desired, on a bed of lettuce, garnished with celery leaves.