For a vegan version, substitute the mayonnaise with a plant-based alternative. Toasting the walnuts brings out their natural oils and enhances their flavor. Simply spread them on a baking sheet and toast in the oven at 350°F (175°C) for 5-7 minutes, or until fragrant. Feel free to adjust the amount of curry powder to suit your taste. Start with 1/4 teaspoon and add more until you reach your desired level of spice. If you don't have fresh dill or parsley on hand, dried herbs can be used, but reduce the amount to 1 tablespoon of each. Adding a pinch of smoked paprika can add depth to the recipe.
Baked Potato Salad with Dill
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PREP TIME20 mins
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COOK TIME0 mins
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TOTAL TIME40 mins
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SERVING6 People
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VIEWS16
Elevate your potato salad game with this unexpectedly delightful twist on a classic. Baked potatoes lend a subtly smoky flavor and incredibly creamy texture, perfectly complemented by fresh herbs and a vibrant, tangy dressing. This is not your average picnic side!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Cholesterol5 mg
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Fiber3 g
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Protein4 g
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Saturated Fat2 g
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Sodium208 mg
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Sugar4 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
Preheat oven to 400 degrees F (200 degrees C). Pierce the potatoes several times with a fork to allow steam to escape. (2 minutes)
02
Step
1 hrs
Bake potatoes directly on the oven rack for about 1 hour, or until easily pierced with a fork. (60 minutes)
03
Step
1 hrs
Remove from oven and let cool slightly. Once cool enough to handle, chill in the refrigerator until completely cold. (60 minutes)
04
Step
10 mins
Peel and cube the chilled potatoes into bite-sized pieces. Add to a large bowl along with the bean sprouts, walnuts, celery, radishes, dill weed, and parsley. (10 minutes)
05
Step
3 mins
In a separate small bowl, whisk together the mayonnaise, lemon juice, mustard, and curry powder until smooth and well combined. (3 minutes)
06
Step
2 mins
Pour the dressing over the potato mixture and gently toss to coat evenly. Be careful not to overmix. (2 minutes)
07
Step
30 mins
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This salad is best served cold. (30 minutes)
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Hosea Hudson
Jun 20, 2025Easy to follow and delicious! I added some chopped hard-boiled eggs for extra protein.
Giovanna Klocko
Jun 13, 2025This recipe is fantastic! The baked potatoes really make a difference in the texture and taste. I'll definitely be making this again.
Madilyn Turner
May 16, 2025I made this for a potluck, and it was a hit! Everyone loved it and asked for the recipe.
Addie Torphy
May 7, 2025I love the addition of curry powder. It gives it a unique flavor that I haven't tasted in potato salad before.
Christophe Hahn
May 7, 2025The only change I made was to use red potatoes instead of baking potatoes. It still turned out great!