BAKED POTATO SALAD (pareve)
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Ingredients 4 cold baked potatoes, peeled and chopped 1 cup bean sprouts 1/4 cup chopped walnuts 1/4 cup chopped celery 4 radishes, sliced 3 tablespoons chopped fresh dill weed 2 tablespoons chopped fresh parsley 1/3 cup mayonnaise 2 tablespoons lemon juice 4 teaspoons Dijon-style prepared mustard 1/4 teaspoon curry powder

Instructions

In a mixing bowl, combine the potatoes, bean sprouts, walnuts, celery, radishes, dill weed and parsley. Set the potato mixture aside. 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. Toss to coat, cover and refrigerate for at least 1 hour for the flavors to combine.

Serving Size

Servers 4 to 6.

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Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .