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Baked Potato Salad with Dill
Baked Potato Salad with Dill
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Prep Time:
20 minutes
Total Time:
40 minutes
Delicious salad with mayo, mustard, curry, bean sprouts, walnuts, radishes, and dill. Serves four.
Ingredients:
  • 4 baking potatoes
  • 4 ounces fresh bean sprouts
  • 0.25 cup coarsely chopped walnuts
  • 4 celery, thinly sliced
  • 4 radishes, sliced
  • 3 tablespoons chopped fresh dill weed
  • 2 tablespoons chopped fresh parsley
  • 0.33333334326744 cup mayonnaise
  • 2 tablespoons lemon juice
  • 4 teaspoons Dijon-style prepared mustard
  • 0.25 teaspoon curry powder
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C). Use a fork to pierce the potatoes and bake for approximately 1 hour, or until they are tender. Once done, take them out of the oven, allow them to cool, and then refrigerate until chilled.
  • Cube and peel the potatoes, then combine them in a large bowl with bean sprouts, walnuts, celery, radishes, dill weed, and parsley.
  • Combine the mayonnaise, lemon juice, mustard, and curry powder, whisk until smooth.
  • Drizzle the dressing over the potato mixture and toss well to ensure everything is coated. Chill in the refrigerator until serving time.

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