Baked Potato Salad with Dill Recipe

Ingredients
<br>- 4 baking potatoes
<br>- 4 ounces fresh bean sprouts
<br>- 1/4 cup coarsely chopped walnuts
<br>- 4 celery, thinly sliced
<br>- 4 radishes, sliced
<br>- 3 tablespoons chopped fresh dill weed
<br>- 2 tablespoons chopped fresh parsley
<br>- 1/3 cup mayonnaise
<br>- 2 tablespoons lemon juice
<br>- 4 teaspoons Dijon-style prepared mustard
<br>- 1/4 teaspoon curry powder
<br><p></p>Directions
<br>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.
<br>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.
<br>step 3: Whisk together the mayonnaise, lemon juice, mustard and curry powder.
<br>step 4: Pour dressing over potato mixture; toss to coat. Cover and refrigerate until ready to serve.
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Ingredients
- 4 baking potatoes
- 4 ounces fresh bean sprouts
- 1/4 cup coarsely chopped walnuts
- 4 celery, thinly sliced
- 4 radishes, sliced
- 3 tablespoons chopped fresh dill weed
- 2 tablespoons chopped fresh parsley
- 1/3 cup mayonnaise
- 2 tablespoons lemon juice
- 4 teaspoons Dijon-style prepared mustard
- 1/4 teaspoon curry powder

Directions
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.

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