Baked Potato Salad with Dill Recipe - Allrecipes.com
Baked Potato Salad with Dill Recipe
  • READY IN 40 mins

Baked Potato Salad with Dill

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change 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.
Kitchen-Friendly View
  • PREP 20 mins
  • READY IN 40 mins
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Reviews More Reviews

Oct 21, 2010

I did not care for this recipe.

 
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!

 

5 Ratings

Jan 05, 2014

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

  • Calories
  • 227 kcal
  • 11%
  • Carbohydrates
  • 25.3 g
  • 8%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 13.2 g
  • 20%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 208 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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