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Baked Potato Salad
Baked Potato Salad Eileen Goltz | Pareve

4 to 6
  • 4 cold baked potatoes, peeled and chopped
  • 1 cup bean sprouts
  • ¼ cup chopped walnuts
  • ¼ cup chopped celery
  • 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

  1. In a mixing bowl, combine the potatoes, bean sprouts, walnuts, celery, radishes, dill weed and parsley. Set the potato mixture aside.
  2. In another bowl combine the mayonnaise, lemon juice, mustard and curry powder. Whisk the dressing ingredients together and then pour the dressing over potato mixture.
  3. Toss to coat, cover and refrigerate for at least 1 hour for the flavors to combine.