Baked Potato Salad with Dill

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

Step: 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.

Step: 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.

Step: 3

Whisk together the mayonnaise, lemon juice, mustard and curry powder.

Step: 4

Pour dressing over potato mixture; toss to coat. Cover and refrigerate until ready to serve.

Per Serving: 227 calories; protein 3.8g; carbohydrates 25.3g; fat 13.2g; cholesterol 4.6mg; sodium 207.6mg.

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