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

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

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.