BISTRO POTATO SALAD

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Bistro Potato Salad image

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

Provided by @MakeItYours

Number Of Ingredients 10

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

Steps:

  • 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.

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