Buffalo Chicken & Potato Salad

1 lb. red potatoes, cut into bite-size pieces
1 lb. cooked chicken, cut into bite-size pieces (about 3 cups)
1 cup peeled and chopped cucumber
½ cup Hellmann’s® Mayonnaise
½ cup buffalo wing sauce
½ cup chopped red onion
½ cup chopped celery
2 Tbsp. crumbled blue cheese


Cover potatoes with water in 3-quart saucepan. Bring to a boil over high heat. Reduce heat to medium-low and cook until potatoes are tender, about 10 minutes. Drain and cool slightly. Toss potatoes with remaining ingredients in serving bowl. Sprinkle with blue cheese. Serve chilled or at room temperature and, if desired, on a bed of lettuce, garnished with celery leaves.