Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 131.64 Kcal (551 kJ) | ||
| Calories from fat | 110.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.31g | 19% | |
|---|---|---|---|
| Cholesterol | 5.08mg | 2% | |
| Sodium | 152.18mg | 6% | |
| Potassium | 195.94mg | 4% | |
| Total Carbs | 3.81g | 1% | |
| Sugars | 2.16g | 9% | |
| Dietary Fiber | 1.83g | 7% | |
| Protein | 2.59g | 5% | |
| Vitamin C | 8.3mg | 14% | |
| Iron | 0.5mg | 3% | |
| Calcium | 29.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 143.21 Kcal (600 kJ) | ||
| Calories from fat | 120.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.39g | 19% | |
|---|---|---|---|
| Cholesterol | 5.53mg | 2% | |
| Sodium | 165.56mg | 6% | |
| Potassium | 213.16mg | 4% | |
| Total Carbs | 4.15g | 1% | |
| Sugars | 2.35g | 9% | |
| Dietary Fiber | 1.99g | 7% | |
| Protein | 2.81g | 5% | |
| Vitamin C | 9mg | 14% | |
| Iron | 0.6mg | 3% | |
| Calcium | 32mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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