Bistro Potato Salad

 

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

• 1 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.
• 2 Cool potatoes in cooking liquid in refrigerator at least 3 hours or until chilled. Drain potatoes. Add walnuts and onions to potatoes.
• 3 In tightly covered container, shake all dressing ingredients until well mixed. Pour dressing over potato mixture and gently toss.