Baked Potato Salad with Dill


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

Prep Time:
20 mins
Additional Time:
20 mins
Total Time:
40 mins
6 servings


  • 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

  • cup mayonnaise

  • 2 tablespoons lemon juice

  • 4 teaspoons Dijon-style prepared mustard

  • ¼ teaspoon curry powder


  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 sprouts, walnuts, celery, radishes, dill weed and parsley.

  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.

Nutrition Facts (per serving)

227 Calories
13g Fat
25g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 227
% Daily Value *
Total Fat 13g 17%
Saturated Fat 2g 9%
Cholesterol 5mg 2%
Sodium 208mg 9%
Total Carbohydrate 25g 9%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 4g
Vitamin C 23mg 113%
Calcium 43mg 3%
Iron 1mg 6%
Potassium 599mg 13%

* 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.

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