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Bistro Potato Salad

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

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(25 Ratings)

25 Ratings

5 spoons 40%

4 spoons 36%

3 spoons 20%

2 spoons

1 spoons

Member Reviews (7)

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PREP TIME
15 Min
TOTAL TIME
3 Hr 30 Min
SERVINGS
12

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)

Bistro Dressing

1/3: cup olive or vegetable oil

2: tablespoons red wine vinegar

4: teaspoons Dijon mustard

1/2: teaspoon Cajun seasoning or lemon pepper

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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.

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Expert Tips

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.

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Nutrition Information:

1 Serving (1 Serving)

Calories 290

(Calories from Fat 100),

Total Fat 11g

(Saturated Fat 1g,
Trans Fat ncg),

Cholesterol 0mg;
Sodium 700mg;
Total Carbohydrate 47g

(Dietary Fiber 5g,
Sugars ncg),

Protein 6g;

Percent Daily Value*:

Vitamin A 0.00%;
Vitamin C 20.00%;
Calcium 4.00%;
Iron 16.00%;

Exchanges:

2 Starch;
1 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 7 Reviews View All

Posted 7/26/2010 4:28:03 PM REPORT ABUSE amberfyre said:

Rating:

I agree with what others have said; it's a great side dish served hot. I made a few changes to mine was: I cooked off the garlic in a little oil oil before adding in the potatoes, green onions, broth, and 'cajun' seasoning. I used canned broth in the place of the granules. I also added some bacon bits.

This reply was: Helpful Inspiring

Posted 6/27/2010 9:25:26 PM REPORT ABUSE mzurovsk said:

Rating:

I am giving this a high rating but NOT as a salad. As a side dish, this is amazing! When I was eating it as a salad, it just tasted odd. Once I warmed it up, the dish was good. But, I made these changes: I added freshly ground black pepper and used 6 med. red potatoes. I really hesitated putting a hot pot of water of and potatoes in the fridge--not only would it make your fridge less efficient, but also it's not good to have a hot hot pot in with cold milk, eggs, etc. The walnuts made this dish very yummy--as did the red wine vinegar. But I can't stress enough that as a salad--ick! As a warm dish--yum!!

This reply was: Helpful Inspiring