© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Betty Crocker
Want to be known for your great potato salad? Make this one.
For the 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
¾ cup coarsely chopped walnuts, toasted
8 medium green onions, sliced (½ cup)
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.
For the Bistro Dressing:
⅓ cup olive or vegetable oil
2 tablespoons red wine vinegar
4 teaspoons Dijon mustard
½ teaspoon Cajun seasoning or lemon pepper
In tightly covered container, shake all dressing ingredients until well mixed. Pour dressing over potato mixture and gently toss.