Ingredients
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)
1/3
cup olive or vegetable oil
2
tablespoons red wine vinegar
4
teaspoons Dijon mustard
1/2
teaspoon Cajun seasoning or lemon pepper
Preparation
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.
