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Prep 15min
Total3hr30min
Servings12
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Ingredients
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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Steps
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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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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