BISTRO POTATO SALAD

facebook share image   twitter share image   pinterest share image   E-Mail share image



Bistro Potato Salad image

Featuring garlic, walnuts, green onions and bistro dressing, this recipe is a tasty departure from traditional potato salad.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h30m

Yield 12

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.

Nutrition Facts : Calories 290, Carbohydrate 47 g, Cholesterol 0 mg, Fat 2, Fiber 5 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 700 mg

There are no comments yet!