Baked Potato Salad with Dill Recipe

Recipesfull introduces to you: Popular Recipes. (Baked Potato Salad with Dill Recipe). This is a classic chilled potato salad. It's perfect for a picnic or luncheon.

Brief

Prep 20 mins

Additional: 20 mins

Total: 40 mins

Servings: 6

Yield: 6 servings

Baked Potato Salad with Dill Recipe

Ingredients

4 baking potatoes

4 ounces fresh bean sprouts

¼ cup coarsely chopped walnuts

4 celery

thinly sliced

4 radishes

sliced

3 tablespoons chopped fresh dill weed

2 tablespoons chopped fresh parsley

⅓ cup mayonnaise

2 tablespoons lemon juice

4 teaspoons Dijon-style prepared mustard

¼ teaspoon curry powder

Salad

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.

Nutritional Information

Baked Potato Salad with Dill Recipe

Servings Per Recipe:6

Calories: 227.1

% Daily Value *

Protein: 3.8g 8%

Carbohydrates: 25.3g 8%

Dietary Fiber: 3g 12%

Sugars: 3.7g

Fat: 13.2g 20%

Saturated Fat: 1.8g 9%

Cholesterol: 4.6mg 2%

Vitamin A Iu: 540.9IU 11%

Niacin Equivalents: 2.6mg 20%

Vitamin B6: 0.4mg 28%

Vitamin C: 22.5mg 38%

Folate: 52.2mcg 13%

Calcium: 42.9mg 4%

Iron: 1mg 6%

Magnesium: 43.7mg 16%

Potassium: 598.8mg 17%

Sodium: 207.6mg 8%

Thiamin: 0.1mg 14%

Calories From Fat: 118.4

*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.