Baked Potato Salad with Dill

Read Reviews (2)

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

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.

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Oct 21, 2010

I did not care for this recipe.

—ginger

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!

—sueb

4 Ratings

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

Nutritional Information

Baked Potato Salad with Dill

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 227
Calories from Fat: 118

* 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.