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.

This recipe yields 6 servings.

Comments: 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.

Nutritional Information Per Serving: Calories: 157; Fat: 3.4 grams (19% of calories); Cholesterol: 0 milligrams; Sodium: 249 milligrams; Fiber (grams) 4.3.