Baked Potato Salad with Dill

Baked Potato Salad with Dill

The mayonnaise dressing is great; mustard and curry powder make the difference. There are also some surprise ingredients in the salad - bean sprouts, walnuts, radishes and dill. Makes four generous servings.

Preparation Time
20 mins
Total Time
20 mins
Calories
227 Calories

Recipe Instructions

Step 1
Preheat 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.
Step 2
Peel and cube the potatoes, and then add to a large bowl along with the bean sprouts, walnuts, celery, radishes, dill weed and parsley.
Step 3
Whisk together the mayonnaise, lemon juice, mustard and curry powder.
Step 4
Pour dressing over potato mixture; toss to coat. Cover and refrigerate until ready to serve.
Baked Potato Salad with Dill

Ingredients

  • 2 tablespoons lemon juice
  • ¼ cup coarsely chopped walnuts
  • 2 tablespoons chopped fresh parsley
  • ¼ teaspoon curry powder
  • 3 tablespoons chopped fresh dill weed
  • 4 baking potatoes
  • ⅓ cup mayonnaise
  • 4 ounces fresh bean sprouts
  • 4 celery, thinly sliced
  • 4 radishes, sliced
  • 4 teaspoons Dijon-style prepared mustard

Categories

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