Baked Potato Salad with Dill

2 Reviews

Prep: 20 min
Ready In: 40 min

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

Adjust Servings

Adjust

Metric US

Original recipe yields 6 servings

Directions

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

Nutrition

Amount Per Serving (6 total)

Calories
227 cal
11%

Fat
13.2 g
20%

Carbs
25.3 g
8%

Based on a 2,000 calorie diet

Reviews (2)

Rate This Recipe

ginger

Oct. 21, 2010

"I did not care for this recipe...." See more"

sueb

Jul. 29, 2011

"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!..." See more"

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