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Ingredients40 m servings 227 cals
Original recipe yields 6 servings
- 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.
Per Serving: 227 calories; 13.2 g fat; 25.3 g carbohydrates; 3.8 g protein; 5 mg cholesterol; 208 mg sodium. Full nutrition
ReviewsRead all reviews 3
The sprouts make the salad! I used a carrot instead of the radishes, and pecans instead of the walnuts. I'll be making this salad again!