Ingredients
6
6 servings
- •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 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.
Nutritional Facts
Per 6 servings
- Calories: 227
- Carbohydrate: 25g
- Fat: 13g
- Fiber: 3g
- Protein: 4g
- Sugar: 4g
Related Recipes
Dill Potato Salad
Dilly-Of-A-Baked Potato Salad
Southern Dill Potato Salad
Dill Sour Cream Potato Salad
Easy Potato Salad with Dill
The Best Potato Salad
Mom's Dill Potato Salad
Mustard Potato Salad
Brown Mustard Potato Salad
Plant-Based Potato Salad
Asian Potato Salad
