Toss potatoes with 3 Tbsp. dressing; spread onto bottom of shallow foil-lined pan.
Bake 25 to 30 min. or until potatoes are tender, stirring after 15 min. Cool completely.
Mix mayo and remaining dressing in large bowl until blended. Add potatoes, celery, nuts and onions; toss to evenly coat.
Substitute green onions for the red onions.
This creamy potato salad can be prepared ahead of time. Refrigerate up to 8 hours before serving.
Calories From Fat
% Daily Value*
Total Fat 30g
Saturated Fat 3g
Trans Fat 0g
Cholesterol less than 5mg
Total Carbohydrates 30g
Dietary Fiber 6g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, about 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.