Dilly-Of-A-Baked Potato Salad

This baked potato salad with dill features boiled russets bathed with a warm vinegar-mustard-celery seed sauce, then baked with veggies and cheese.

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

Ingredients

• 2 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• 2 tablespoons cider vinegar
• 1 teaspoon prepared mustard
• 3 russet potatoes
• 0.5 cup chopped onion
• 0.5 cup water
• 0.25 teaspoon celery seed
• 0.5 cup chopped green bell pepper
• 0.33333334326744 teaspoon salt
• 0.25 cup grated Parmesan cheese for topping
• 0.25 cup shredded carrots
• 0.5 teaspoon chopped fresh dill weed

Recipe Instructions

Step 1

Preheat the 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, 15 to 20 minutes. Drain, cool, and peel potatoes. Slice into 1/4-inch-thick pieces; set aside.

Step 3

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

Step 4

Combine potatoes, green pepper, carrots, and dill in a large bowl; add onion sauce and mix well. Spoon 1/2 of the mixture into a shallow 8x8-inch baking dish and sprinkle with 1/2 of the Parmesan cheese. Cover with remaining potato mixture and cheese.

Step 5

Bake uncovered in the preheated oven until cheese is melted and vegetables are heated through, 15 to 20 minutes.