Bake 25 to 30 min. or until tender, stirring after 15 min. Cool completely.
Mix mayo and remaining dressing until blended. Combine potatoes, celery, onions and nuts in large bowl. Add mayo mixture; mix lightly.
Substitute 4 chopped green onions for the chopped red onions.
Salad can be made ahead of time. Refrigerate up to 8 hours before serving.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 4g
* 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.