Baked Potato Salad Recipe - Cooking Index
Baked Potato Salad Recipe - Cooking Index
A super make-ahead salad for a buffet. Celery and radishes add nutritious color. If you need to keep it longer than overnight, add the radishes and walnuts just before serving.
Type: Low Fat| 1 cup | 160g / 5.6oz | Bean sprouts - rinsed and drained |
| 4 | Cold baked potatoes - peeled, and cut into chunks | |
| 1/4 cup | 36g / 1.3oz | Coarsely-chopped walnuts |
| 4 | Celery stalks - thinly sliced | |
| 4 | Radishes - sliced | |
| 3 tablespoons | 45ml | Snipped fresh dillweed |
| 2 tablespoons | 30ml | Snipped fresh parsley |
| 1/3 cup | 78ml | Fat-free mayonnaise |
| 2 tablespoons | 30ml | Lemon juice |
| 4 teaspoons | 20ml | Dijon mustard |
| 1/4 teaspoon | 1.3ml | Curry powder |
Combine sprouts, potatoes, walnuts, celery, radishes, dillweed and parsley in a bowl. In another bowl, whisk mayonnaise, lemon juice, mustard and curry powder. Pour dressing over potato mixture; toss to coat. Cover and refrigerate until ready to serve.
Nutritional Information Per Serving: Calories: 157; Fat: 3.4 grams (19% of calories); Cholesterol: 0 milligrams; Sodium: 249 milligrams; Fiber (grams) 4.3.
Source:
"Prevention's Recipe Archive at http://www.prevention.com/cooking"
Average rating:
8 (1 votes)
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