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Baked Potato Salad with Dill Recipe

Recipe by: MARBALET

"This is a classic chilled potato salad. It's perfect for a picnic or luncheon."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook
  • Ready In40 m
  • 1Preheat over to 400 degrees F (200 degrees C). Pierce the potatoes with a fork, and bake in the preheated over for about an hour, or until tender. Remove from oven, let cool, and then chill until cold.
  • 2Peel and cube the potatoes, and then add to a large bowl along with the bean sprouts, walnuts, celery, radishes, dill weed and parsley.
  • 3Whisk together the mayonnaise, lemon juice, mustard and curry powder.
  • 4Pour dressing over potato mixture; toss to coat. Cover and refrigerate until ready to serve.
Ingredients
  • 6 servings
  • 227 cals
  • 4 baking potatoes
  • 4 ounces fresh bean sprouts
  • 1/4 cup coarsely chopped walnuts
  • 4 celery, thinly sliced
  • 4 radishes, sliced
  • 3 tablespoons chopped fresh dill weed
  • 2 tablespoons chopped fresh parsley
  • 1/3 cup mayonnaise
  • 2 tablespoons lemon juice
  • 4 teaspoons Dijon-style prepared mustard
  • 1/4 teaspoon curry powder
Nutrition

Amount per serving ( 5 total)

  • Calories:
    227
    11%
  • Fat:
    13.2
    20%
  • Carbs:
    25.3
    8%
  • Protein:
    3.8
    8%
  • Cholesterol:
    5
    2%

Based on a 2,000 calorie diet

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