Bistro Potato Salad

Want to be known for your great potato salad? Make this one.

Yield

12 servings

Potato Salad Ingredients

24 small red potatoes (about 4 pounds), cut into wedges
2 tablespoons beef bouillon granules
6 cloves garlic, finely chopped
6 cups water
3/4 cup coarsely chopped walnuts, toasted
8 medium green onions, sliced (1/2 cup)

Bistro Dressing Ingredients

1/3 cup olive or vegetable oil
2 tablespoons red wine vinegar
4 teaspoons Dijon mustard
1/2 teaspoon Cajun seasoning or lemon pepper

Directions

In 3-quart saucepan, place potatoes, bouillon granules and garlic. Add water. Cover and heat to boiling; reduce heat to low. Simmer covered about 15 minutes or until potatoes are tender.

Cool potatoes in cooking liquid in refrigerator at least 3 hours or until chilled. Drain potatoes. Add walnuts and onions to potatoes.

In tightly covered container, shake all dressing ingredients until well mixed. Pour dressing over potato mixture and gently toss.

Estimated Time

Preparation Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 3 hours
Total Time: 3 hours 30 minutes

Additional Information

Nuts can be quickly toasted in an ungreased skillet over medium heat for 5 to 7 minutes. When nuts begin to brown, stir constantly until light brown.

Sprinkle the salad with blue cheese crumbles.

Nutritional Information

Amount per serving: Calories 290 (Calories from Fat 100), Total Fat 11 g (Saturated Fat 1 g), Cholesterol 0 mg; Sodium 700 mg; Total Carbohydrate 47 g (Dietary Fiber 5 g), Protein 6 g;Exchanges: 2 Starch; 1 Fruit; 2 Fat

Recipe Courtesy Of

Betty Crocker

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