1½ lb new potatoes, cooked and cubed (4 cups)
1 cup sliced fresh mushrooms
1/3 cup sliced celery
1/4 cup sliced green onions
1/3 cup olive oil
1/4 cup lemon juice
1½ tsp. Dijon mustard
1 tsp. sugar
1 tsp. Wyler's® chicken bouillon
In shallow baking dish, combine cooked potatoes, mushrooms, celery and onions.
In a bowl, whisk remaining ingredients.. Pour over potato mixture;
mixing well. Cover and chill for 3 to 4 hours to blend flavors. Refrigerate leftovers.
6 to 8 servings
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