WKYT - Chef Walter - Recipes

Lightened Up Potato Salad Thursday, July 4, 2013


Potato Salad

3 lb small red potatoes
2 TBSP beef bouillon granules
3 cloves garlic, finely chopped
6 cups water

¼ cup olive oil
3 TBSP red wine vinegar
4 tsp Dijon mustard
1 tsp BKW Cajun seasoning


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. Drain potatoes. In tightly covered container, shake all dressing ingredients until well mixed. Pour dressing over potato mixture and gently toss.


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