Dilly-Of-A-Baked Potato Salad

This potato salad is literally baked and the end result is fabulous. The potatoes are boiled first, then bathed with a warm vinegar/mustard/celery seed sauce, and then combined with other veggies and a sprinkling of dill. This tasty concoction is baked between layers of cheese.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 236 Calories

Ingredients

• 2 tablespoons all-purpose flour
• ½ cup water
• 2 tablespoons vegetable oil
• ⅓ teaspoon salt
• ½ cup chopped onion
• 2 tablespoons cider vinegar
• ½ cup chopped green bell pepper
• ¼ cup grated Parmesan cheese for topping
• 1 teaspoon prepared mustard
• ¼ teaspoon celery seed
• 3 russet potatoes
• ¼ cup shredded carrots
• ½ teaspoon chopped fresh dill weed

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 to 20 minutes. Drain and cool. Peel potatoes and slice 1/4 inch thick; set aside.

Step 3

Heat oil in a medium-size skillet; saute onion until soft. Stir in flour, mustard, celery seed and salt. Gradually add water and vinegar; cook over low heat, stirring constantly, until mixture boils and thickens.

Step 4

In a mixing bowl, combine the potatoes, green pepper, carrots and dill; add sauce and mix well. Spoon half the mixture into a shallow 8x8 inch baking dish and sprinkle with half the cheese. Cover with remaining potato mixture and cheese.

Step 5

Bake uncovered at 350 degrees F (175 degrees C) for 15 to 20 minutes, or until cheese is melted and vegetables are heated through.