Baked Potato Salad with Dill

Baked Potato Salad with Dill

3
MARBALET 50

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

40 m servings 227 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 25.3g
  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  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.

Reviews

3

I did not care for this recipe.

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!

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 makin...