Bistro Potato Salad

Bistro Potato Salad

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

Prep Time

15

Minutes

Total Time

3:30

Hrs:Mins

Makes

12

servings

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
  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.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
How-To
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.
Special Touch
Sprinkle the salad with blue cheese crumbles.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 290
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 1g,),
  • Cholesterol 0mg;
  • Sodium 700mg;
  • Total Carbohydrate 47g
    • (Dietary Fiber 5g,
  • Protein 6g;
Percent Daily Value*:
    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;
    *Percent Daily Values are based on a 2,000 calorie diet.