Buffalo Potato Salad - cooking recipe

Ingredients

1 lb red potatoes, cut into bite sized pieces
1/2 cup Hellmann's mayonnaise
1/2 cup chopped red onion
1/2 cup chopped celery
2 tablespoons cayenne pepper sauce
1 lb cooked chicken, cut into bite-size pieces (about 3 cups)
1 cup peeled and chopped cucumber

Preparation

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.