Skip to Content
Menu

Bistro Potato Salad

  • Save Recipe
  • Prep 15 min
  • Total 3 hr 30 min
  • Servings 12
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Featuring garlic, walnuts, green onions and bistro dressing, this recipe is a tasty departure from traditional potato salad.
By Betty Crocker Kitchens
Updated May 3, 2018
  • Save
  • Shop
  • Share
  • Keep Screen On

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

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Sprinkle the salad with blue cheese crumbles.

Nutrition

290 Calories, 11g Total Fat, 6g Protein, 47g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
100
Total Fat
11g
0%
Saturated Fat
1g
0%
Cholesterol
0mg
0%
Sodium
700mg
0%
Total Carbohydrate
47g
0%
Dietary Fiber
5g
0%
Protein
6g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
20%
20%
Calcium
4%
4%
Iron
16%
16%
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.

More About This Recipe

  • If you want to serve up steak fajitas like you’d get at your favorite Tex-Mex restaurant, these flank steak fajitas are for you. One thing we love about this recipe is that it gets partially prepped ahead of time. The flank steak is marinated in taco seasoning mix, brown sugar, garlic, ground red pepper and lime juice for 8 to 10 hours, which makes for outstanding flavor. And once you’ve got that out of the way, this recipe is a cinch! Simply cook the steak on a grill pan, and when it’s done and resting, you’ll cook the fajita veggies in the same pan for smoky flavor. Serve with sliced avocado, cilantro, green onions, sour cream and lime for the ultimate fajita experience! Are fajitas a favorite at your house? We’ve got tons more fajita recipes where this one came from!
© 2024 ®/TM General Mills All Rights Reserved