Want to be known for your great potato salad? Make this one.
small red potatoes (about 4 pounds), cut into wedges
tablespoons beef bouillon granules
cloves garlic, finely chopped
cup coarsely chopped walnuts, toasted
medium green onions, sliced (1/2 cup)
cup olive or vegetable oil
tablespoons red wine vinegar
teaspoons Dijon mustard
teaspoon Cajun seasoning or lemon pepper
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.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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.