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Pasta/Potato: Baked Potato Salad w/ Dill

Source of Recipe

Holly


List of 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 


Recipe

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.

2 Peel and cube the potatoes, and then add to a large bowl along with the bean sprou

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

4 Pour dressing over potato mixture; toss to coat. Cover and refrigerate until ready to serve.Makes 6 servings