Baked Potato Salad with Dill

Baked Potato Salad with Dill

3 Reviews 1 Pic
  • Prep

    20 m
  • Ready In

    40 m
MARBALET
Recipe by  MARBALET

“This is a classic chilled potato salad. It's perfect for a picnic or luncheon.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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.
  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.
  3. Whisk together the mayonnaise, lemon juice, mustard and curry powder.
  4. Pour dressing over potato mixture; toss to coat. Cover and refrigerate until ready to serve.

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Reviews (3)

Rate This Recipe
ginger
6

ginger

I did not care for this recipe.

sueb
3

sueb

The sprouts make the salad! I used a carrot instead of the radishes, and pecans instead of the walnuts. I'll be making this salad again!

recipejunkie
0

recipejunkie

Finally! I needed this recipe for the method rather than the ingredients. Looked at many recipes calling themselves "baked potato salad" but the potatoes were boiled, not baked. Thanks for making what you said you made! The flavor of the baked potatoes was excellent and they were so much easier to peel.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 227 cal
  • 11%
  • Fat
  • 13.2 g
  • 20%
  • Carbs
  • 25.3 g
  • 8%
  • Protein
  • 3.8 g
  • 8%
  • Cholesterol
  • 5 mg
  • 2%
  • Sodium
  • 208 mg
  • 8%

Based on a 2,000 calorie diet

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Baked Potato Salad I

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Dill Potato Salad